While in France last summer, my girls, hubby and I had the chance to try madeleines. Have you had them before? Madeleines are the small french butter cakes that are classically shell shaped, and so light and delicious! Due to my limited diet, I was only able to taste a few bites while abroad, but there’s no time like the present to bake up a fresh batch of french madeleines and experiment by dipping in a raspberry rose glaze!
So here we are! Today I’m gonna share just how simple madeleines are to make in your own kitchen and you definitely won’t need to to go all the way to France try them! Although these little cakes are delicious simply baked, I dressed mine up in a pink fruit and floral glaze for Valentine’s Day!
Raspberry Rose French Madeleines
First, you’ll need a madeleine pan/mold (If you’re in need of one, I’ve linked mine below.) The pan has distinct shell shaped cavities for that perfect classic madeleine shape. Second, the recipe.
How to Make Raspberry Rose French Madeleines
Honestly, I had no idea where to start…and not enough experience with French baking to develop my own, but after lots of research, I came upon Baker by Nature’s Classic French Madeleines and had to give them a try, with a few changes. I adapted her recipe to keep it dairy and gluten-free and the madeleines turned out delightful, thanks to Ashley’s helpful tips! (If gluten and dairy free Madeleines are not your thing, follow the link to her original recipe above.)
French Madeleine Taste
Light, fluffy, golden brown and delicious with hints of vanilla bean and lemon throughout. Perhaps it was the sweet raspberry and rose glaze on top that added to the overall flavor of the cakes. Either way, consider this post proof that gf and dairy free madeleines can totally be a thing and a delicious one at that!
The slight downside to this recipe is the wait time, (the batter must sit in the fridge for 4 hours) but I promise it’ll be worth it!
With those raspberry and rose glaze dipped edges, you’ll wholeheartedly agree!
French Madeleines made with gluten free flour and dairy free milk. Dipped in a fresh raspberry rose glaze.
- For the Madeleines:
- 1 cup vegan butter, melted (I use Miyokos cashew butter)
- Zest from 1 lemon
- Seeds from 1 vanilla bean
- 1 cup Gluten Free flour Blend (I use Bob’s Redmill)
- 1/4 tsp salt
- 1 1/4 tsp GF Baking Powder
- 3 large eggs at room temp
- 3/4 cups organic sugar
- For the Raspberry Rose Glaze:
- 2 cups powdered sugar
- Splash of lemon juice
- 1 drop Rose water
- 1/4 cup pureed raspberries, strained (1 teaspoon at a time)
- Edible rose petals and dried raspberries (crushed) for garnish (optional)
- For the Madeleines:
- Melt the vegan butter in a pan. Heat for roughly 10 minutes on medium until it begins to brown.
- Transfer the melted butter to a dish and pour in the lemon zest and vanilla bean.
- Whisk together the flour, salt and baking powder in a bowl and set aside.
- In the bowl of a stand mixer, whisk the eggs on medium and gradually pour in the sugar.
- Whisk the sugar and egg mixture on medium high for roughly 3 minutes.
- Using a rubber spatula, fold the flour mixture into the eggs and sugar, just until combined.
- Then fold the butter into the mixture until combined, cover, and transfer to the fridge for 4 hours.
- Pre-heat the oven to 375 degrees.
- Spray each cavity of the madeleine pan with cooking spray or butter until evenly distributed.
- Spoon level teaspoons of batter into the center of each madeleine cavity. The batter will spread in the oven.
- Bake for 10 minutes, or until golden brown.
- Transfer to a cooling rack. Once cool the madeleines are ready for glaze.
- Raspberry Rose Glaze Instructions:
- In a stand mixer, mix together powdered sugar and lemon juice.
- Add raspberry puree 1 spoonful at a time mixing thoroughly until incorporated.
- When your glaze is ready, it should be a thick slow dripping dip consistency. If it seems too thick add a splash more raspberry puree.
- Dipping instructions:
- Dunk the tops or sides of the madeleines into the glaze.
- Sprinkle with edible rose and dried raspberries.
- Allow the glaze to set for at least 20 minutes. You can even place the madeleines in the fridge to chill quicker.
Please allow 4 hours time for the batter to sit. This is in addition to the prep and cook time.
This recipe is adapted by bakerbynature.com. Please visit Ashley’s website for the classic, non GF French Madeleine recipe.
Keywords: french madeleines, raspberry, rose, gluten free, baking, dairy free, dessert
If you’re planning a V-day celebration you can make the madeleine batter a day in advance. Once dipped and garnished, you can also box up the madeleines and share the love for the holiday.
Or keep them all to yourself and enjoy with a glass of champagne, or a mug full of tea. That’s what I did this afternoon and it brought me right back to our time in the city of lights!
Hello my new favorite treat to bake and eat!
What kind of madeleines would you like to see me bake next? If you’ve made them before, I’d love to hear more below!
How to make Raspberry Rose French Madeleines was seen first on Posh Little Designs. All Rights Reserved. 2019