Delicious Happens

French Madeleines are buttery tea cakes…that are actually considered cookies.  They’re shell shaped with ribbed markings on one side and a wee bit of a hump on the other.    I added raspberries to this batch – so no humps here.    When Madeleines come straight from the oven, they’re a little crispy on the outside with a tender buttery cake on the inside.  Typically they’re dusted with powdered sugar, but if you know me at all – you’ll know that I don’t like powdered sugar.  Instead, I added a raspberry to the centers of these Madeleines and when they came out of the oven  I filled the centers of the raspberries with lemon curd.

I have only made French Madeleines a half a dozen times or so.  Not because I don’t love them…but because they’re really best straight from the oven.  They don’t keep well for days like a typical cookie.  So…in my mind – they’re something to make for a special occasion.

Another thing you should know about French Madeleines – if you over-bake them (even slightly) – they’re not in the least bit forgiving.

They turn out dry.

Very.

I speak from experience!

French Madeleines are easy to make, and they’re worth making.  I’ve made them a few different ways, but I like these Madeleines with raspberries and lemon curd the very best.

I hope you enjoy!

French Madeleines with Raspberries and Lemon Curd

1/4 cup plus 3-1/2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 cup plus 1 tablespoon free-range eggs

1/4 cup plus 1-1/4 teaspoons granulated sugar

4-1/2 tablespoons unsalted butter

2 teaspoons light brown sugar

1-1/4 teaspoons clover honey

Fresh Raspberries

Lemon Curd (recipe below)

Directions

Place the flour in a medium bowl and sift in the baking powder.  Add the salt and whisk together.

Combine the eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-high speed for about 1 minute.  Increase the speed to high and whip for about 4 minutes, until the color lightens and the batter doubles in volume.

Heat the butter, brown sugar, and honey in a small saucepan over medium-high heat, whisking to dissolve the sugar, for about 1 minute.  Remove from the heat.

Remove the bowl from the mixer stand and fold in half of the dry ingredients, then fold in the remaining dry ingredients until just combined.  Pour the warm butter mixture over the batter, and fold until the mixture is incorporated and the batter is smooth.  Place the batter in a covered container and refrigerate overnight.

Preheat the oven to 350 degrees.  Brush the madeleine pan with melted butter.  Refrigerate or freeze the pan to harden the butter.

Transfer the batter to a pastry bag, or use a spoon.  Pipe or spoon the batter into the molds (1 generous tablespoon each).  Tap the bottom of the pan against the work surface to smooth the top of the batter.  Add one raspberry to the center of each madeleine.

Bake for 8 to 9 minutes until the tops are lightly browned and a toothpick inserted in the center comes out clean.  (The bottoms of the madeleines will brown more quickly than the tops, so keep the tops on the lighter side.)  Immediately unmold the madeleins and cool on a rack.

Add the lemon curd to a pastry bag, and after the madeleines have slightly cooled, pipe a bit of lemon curd into the centers of each raspberry.

Recipe slightly adapted from Thomas Keller’s ”Bouchon Bakery” Cookbook 

Meyer Lemon Curd

3 large eggs (preferably free-range)

1/2 cup fine granulated sugar (baking sugar)

1/4 cup freshly squeezed Meyer lemon juice

2 tablespoons unsalted butter

2 tablespoons grated Meyer lemon zest

Directions:

Using a double boiler, whisk the eggs and a scant 1/2 cup sugar until smooth.  Add the lemon juice, butter and lemon zest.  Cook over medium-high heat, and whisk constantly until the mixture is thick enough and sticks to a spatula, or the back of a spoon, approximately 10 minutes.

Cool completely before using or serving.

C’est tout!