Almond Madeleines with Raspberry Glaze

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Madeleines are such a Classic French Recipe. It’s one of those treat that you simply cannot stop eating – they are usually gone way too fast! Today, I am sharing with you my latest madeleine experiment; these Raspberry and Almond Madeleines.

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Tasting a freshly baked Madeleine for the first time is a moment you never forget. Nothing like the dry, store-bought bag of madeleines! Fresh Madeleines are probably one of my favourite thing to eat – and make. Years ago, I became obsessed with making madeleines and tried dozens of recipes and combinations. That’s one of the best thing about Madeleines: there are so many flavours available!

What are Madeleines?

You may have heard the name before but have never tried one. Madeleines are small cakes made with a Genoise cake batter and baked in shell-shaped tins. A Genoise is a light sponge cake batter used in many French and Italian recipes. The lightness of the sponge is created by whisking together the Eggs and Sugar until they have (at least) doubled in size. By doing so, a lot of air is incorporated into the batter making it light and fluffy.

Basic Madeleines Ingredients

Although you will find thousands of different recipes, the same basic ingredients are required to make a classic madeleine:

• Eggs
• Sugar
• Butter
• Flour
• Baking Powder
• Salt

Some recipes add a little bit of Lemon Juice and/or Zest, other just flavour the Madeleines with vanilla or chocolate; it is really up to you. You can even try to make a savoury version like these Semi-Dried Tomato Madeleines that are perfect as an appetiser!

Even though the ingredients are very basic – nothing you shouldn’t have in your pantry – a special Madeleine Pan is needed to create the cute shell-like shape. The most easily found ones are the small, elongated shells ones. I recommend using a metal pan like this one, but you can also try silicone ones that take less space and are easier to clean. If you want to try something a little bit different, you can also find super cute round shells pans.

Almond Madeleines Cakes

For this recipe, I substituted some of the Flour with Ground Almond or Almond Meal to make the Madeleine batter ever lighter and fluffier. If you have been following this blog, you will have already heard me rave about Almond Meal and how awesome it is to make super moist cakes. But I will say it again: Almond Meal is awesome to make super moist cakes, on top of being a great Gluten Free alternative to Wheat Flour. Try this amazing Strawberry Almond Cake if you are curious!

Almond Flour Madeleines

Ok, back to the Madeleines… The Madeleines part of this recipe is – other than the Almond Meal – very classic. Like I explained above, you will simply need:

• Sugar
• Eggs
• Butter
• Flour
• Almond Meal
• Baking Powder
• Salt
• Lemon Juice and Zest (optional)

You do not have to use the Lemon – the cakes will still be delicious – but it really brings out the taste of the other ingredients and add a little bit of freshness.

How to make Madeleines Cakes with Almond Flour

Whisking well the Sugar and Eggs is the most crucial step of the recipe. You DO want it to get airy and foamy. If you don’t whisk them for long enough, your Madeleines will not rise properly and be heavier. The temperatures are also very important. First, the temperature of your ingredients; they need to be at room temperature. Second, the temperature of the batter.

Make sure it has rested in the fridge for at least 15 to 20 minutes before baking. The madeleines will rise better if the dough is chilled. Lastly, be careful with the temperature of your oven. You want to pre-heat it to a high temperature, but drop it as soon as your madeleines go in.

Raspberry Glaze

The Raspberry Glaze is really the fun element of this recipe. On top of adding an awesome pop of colour, the Raspberry Glaze will also bring a sharp freshness. And it is really not complicated to make! You will need to reduce your Frozen Raspberries in a syrup, blend it with Coconut Cream and then boil it with Agar Agar Powder.

The Agar is the most important ingredient here; it helps the glaze stick together and stick to the madeleines. Dip your Madeleines in the Raspberry Glaze as soon as it is ready so that it hasn’t had time to set yet.

More Tea Time Snack Ideas:

Chocolate Caramel Slices

Lemon and Blueberry Muffins

Chocolate Brownie Bites

No Bake Peanut Butter Cookies

Lemon and Raspberry Muffins

Double Chocolate Zucchini Muffins

Raspberry Almond Madeleines Recipe:

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