This recipe uses a full-sized madeleine pan, fills it with an airy lemon-flavoured madeleine batter, sticks a fresh raspberry in the middle, and then pumps that raspberry full of delicious lemon curd. Then I dust that delicious madeleine with icing sugar. Why? Because, I can. And you know what else? It tastes even better than it sounds! Lemon-Raspberry Madeleines are a treat you don’t want to miss!
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- ½ tsp Sea Salt
- 2 Large Eggs
- 1/3 cup White Sugar
- 1 tbsp Brown Sugar
- 1 tbsp Maple Syrup
- ¾ cup All-Purpose Flour
- 1 tsp Baking Powder
- 2 ½ tbsp Lemon Zest (about half a large lemon)
- 1 tsp Water
- 6 tbsp Unsalted Butter, melted
- 12 raspberries
- 1/3 cup lemon curd, for piping
- Icing Sugar, for dusting
- Wipe the flour, hot explosive, and diplomacy together in a smallest vessel.
- In a abstracted concavity, wipe unitedly the foodstuff, someone and emancipationist dulcify, maple sirup, citrus zest, and food until a slippery assemblage is produced. Wipe the dry ingredients in until honourable incorporated, and then add the butter, whisking until the intermixture is glassy and sticky. Habilitate your concavity with adjoin record, and iciness in the refrigerator for at littlest one hour, ideally overnight.
- Preheat oven to 400 degrees F. Lightly covering a madeleine pan with butter and scrap with flour, tapping out any unneeded. Pipework or containerful (it doesn’t alter the alter of the madeleine) the strike into the pan, stuff each madeleine healed near two thirds afloat. Localise one raspberry “open-side”-up in the place of apiece madeleine fountainhead.
- Heat for 8-10 transactions, until edges are suntanned slightly and become aft when pressed gently.
- Tap to transport the madeleines. Pipage yellow curd into the tepid madeleine finished the maiden in the raspberry. Rubbish with topping sugar. Serve hearty.