French Madeleines with Raspberries Recipe | How to make French Madeleines

  • Yield : 24
  • Servings : 10-12
  • Prep Time : 40m
  • Cook Time : 22m
  • Ready In : 3:20 h

I think the most befitting accompaniment to a perfect cup of English tea is a delicate French Madeleine.

These beautiful madeleines with their crusty shell shaped exterior, the soft insides and the raspberries exploding in your mouth are sure to take your breath away!

I have adapted this recipe from ‘The Little Paris Kitchen‘, a lovely little book written by Rachel Khoo. For this recipe, you’ll need a madeleine tray; believe me, it’s a worthwhile purchase.


  • Eggs- 3
  • Sugar - 130 gm
  • Plain flour- 200 gm
  • Baking powder - 10 gm
  • Lemon zest - finely grated 1 lemon
  • Honey - 20 gm
  • Milk - 60 ml
  • Butter - 200 gm, melted and cooled
  • Rapberries
  • Icing sugar - for decorating


Preheat the oven to 190C.

Butter and flour a 12 shell madeleine pan.

Beat the eggs till frothy and pale.


Measure the flour and baking powder in a seperate bowl. Add the lemon zest.

Mix the honey and milk with the cool butter and add to the eggs.

Now fold in half the flour, mix well and fold in the rest.

Cover and refrigerate for 2 hours or overnight. The batter can be made in advance, but the madeleines  are best eaten straight out of the oven.

Put a heaped tablespoon of batter into each madeleine shell. Press a raspberry deep in to the batter.

Bake for 5 minutes. Turn the oven off for 1 minute (this is when the madeleines get their peaks )

Now turn the oven to 160 C and bake them for another 5 minutes.

Cool the madeleines on a wire rack.

Wash and refill the madeleine pan and bake the 2nd batch.

Dust some icing sugar on top and serve straight away! They’ll have a light crispiness as you bite, and then melt in your mouth.


Madeleines don’t stay for too long. It’s best to make the batter overnight, and bake upto an hour before you want to eat them.


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