Lemon Madeleines with dried raspberries

Lena from Mein leckeres Leben (My Delicious Life) has come up with a fresh, fruity variant for Mother’s Day.

And this is how it's done.


for 24 pieces

  • 125 g butter
  • 1/2 teaspoon vanilla pulp, ground
  • 3 eggs
  • 100 g raw cane sugar
  • 30 g honey
  • 1 pinch of salt
  • 2 teaspoons of organic lemon zest
  • 150 g spelled flour, type 630
  • 1 teaspoon of tartar baking powder
  • 15 g freeze-dried raspberries


    1. Melt the butter for the dough the day before – do not let it get too hot.
    2. Mix the eggs with the sugar, honey, vanilla and salt until frothy.
    3. Mix the flour with the baking powder and stir carefully the dough with the liquid butter and lemon zest.
    4. Cover the bowl and let it rest in the refrigerator for about 10-12 hours.
    5. Mix the freeze-dried raspberries into the batter the next day.
    6. Preheat the oven to 200 ° C hot air. Thoroughly grease a Madeleine tray and dust it with flour – if you have silicone molds, you don’t need to do that.
    7. Fill the hollows about two thirds with the batter and bake the madeleines for about 10 minutes until golden brown. Take out and let cool down briefly. Continue like this until you have used up the batter.
    8. Dust the cooled madeleines with powdered sugar.


    You can also coat the madeleines with lemon icing and sprinkle with freeze-dried raspberries. For 1 tablespoon of powdered sugar, mix with 2 teaspoons of lemon juice and lightly brush the madeleines with it. Scatter a few raspberries on top.
    Lena Fuchs "Mein leckeres Leben"
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