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Categories: Cookies | Bars

Watch and learn how to make this Raspberry Lemon Curd Madeleines recipe by Rachel Khoo given to her by her friend Frankie Unsworth who, like her, studied pàtisserie at Le Cordon Bleu in Paris. The batter can be made in advance and then baked in time for tea. Madeleines should always be eaten fresh from the oven.

Raspberry Lemon Curd Madeleines
Preparation time: Over 2 hours
Cooking time: 30 minutes to 1 hour
Makes 20 to 24 madeleines

You’ll need: One or two 12-shell madeleine tins

For the madeleines
3 free-range eggs
130g/4½ oz granulated sugar
200g/7 oz plain flour
10g/¼ oz baking powder
1 unwaxed lemon, finely grated zest only
20g/¾ oz honey
4 Tablespoons milk
200g/7 oz butter, melted and cooled
Punnet of raspberries
Icing sugar, for dusting

For the lemon curd
1 unwaxed lemon, finely grated zest and juice only
pinch of salt
40g/1½ oz granulated sugar
45g/1¾ oz butter
2 free-range egg yolks

*** For directions watch the video.

Want more madeleines recipes? Try these…

Ble Sucre Madeleines

Ble Sucre Orange Sugar-Glazed Madeleines

Pistachio Orange Madeleines

Pistachio Orange Madeleines

Raspberry Lemon Curd Madeleines

Chocolate-Filled Walnut Madeleine Cookies

pierre hermes chocolate lemon madeleines recipe

Chocolate Lemon Madeleines

Posted on Jul 22, 2014
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