Treat of the Week: Raspberry Lime Madeleines

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I'm a simple man. It doesn't take much to make me happy and it typically begins with baked goods or chocolate... or a combination of the two. A sure fire win for Valentine's Day would be a simple box of cookies or brownies or madeleines. I do LOVE madeleines (like these orange anise ones). They are cakey and crispy and sweet. 

Raspberry Lime Madeleines by Sam Henderson of Today's Nest

Raspberry Lime Madeleines by Sam Henderson of Today's Nest

To make them even more irresistible for Valentine's Day, I added a tart element with fresh raspberries and lime. The raspberries poked into the middle add a wonderful surprise and the puree makes a lovely red glaze in honor of the special day. 

savour... a fresh surprise

Raspberry Lime Madeleines by Sam Henderson of Today's Nest

Raspberry Lime Madeleines by Sam Henderson of Today's Nest

Raspberry Lime Madeleines (yields 24)

Before you start:

You will need about 1 1/4 cups of fresh raspberries for this recipe. 2 small clam shell containers should do the trick.

The resting time for the batter is essential. It should rest at minimum an hour or as much as overnight before baking.

For best results, a cold pan and batter are a must. After the first batch, rinse the pan in cool water removing any stuck pieces. Dry the pan and oil it and return it to the freezer while you glaze the first batch.

For consistency I find it best to use a medium cookie scoop, leveled off. It provides just the right amount of batter to spread evenly and not overflow.

You will find that these are best eaten the same day, but will last a couple of days in an airtight container.

The ingredients:

For the cakes:

  • 1 ½ cups cake flour / 180g
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter at room temperature, in small pieces
  • 3 eggs + 1 egg yolk
  • ¾ cup granulated sugar / 165g
  • 1 teaspoon lime zest (about one lime)
  • 24 raspberries

For the glaze:

  • 2 1/2 cups confectioners' sugar / 310g
  • 3 tablespoons fresh lime juice (from 1 or 2 limes)
  • 6 tablespoons raspberry puree (about 40-50 raspberries smashed and pressed through a fine mesh strainer)
  • additional confectioners' sugar for dusting (optional)

The method:

  1. Lightly oil madeleine pan and place it in the freezer.
  2. Sift together flour, baking powder, and salt.  Set aside.
  3. Using the back of a rubber spatula, smooth and mash down butter in a bowl until it is smooth and creamy (mayonnaise consistency).
  4. In a mixing bowl, whisk eggs and yolk, granulated sugar and zest on high speed until thick and light yellow (about 5 minutes).
  5. Sift flour mixture over the egg mixture in thirds.  Stop after each addition and gently fold in flour just until moistened.
  6. Place a dollop of egg/flour mixture into the butter and fold together.
  7. Pour all of butter into egg/flour mixture and fold together gently.
  8. Cover with plastic wrap and place in refrigerator for at least 1 hour.
  9. Preheat oven to 425 degrees.
  10. Drop enough dough into each Madeleine to fill 3/4 full.  Do not spread it out.
  11. Press a raspberry (hole side up) into the batter in the deepest part of the madeleine well.
  12. Bake for 8-10 minutes or until lightly golden brown on top with browned edges.
  13. While they bake, make the glaze by adding all of the ingredients together and mixing until smooth.
  14. Remove from the oven and immediately loosen from pan with the tip of a knife.
  15. Carefully tip out of pan and cool slightly on wire baking rack.
  16. As soon as they are cool enough to handle, dredge them through the glaze.
  17. Place them on the wire rack with the shell side up to cool completely.
  18. Dust with confectioners' sugar, if desired.
Raspberry Lime Madeleines by Sam Henderson of Today's Nest

Raspberry Lime Madeleines by Sam Henderson of Today's Nest

Raspberry Lime Madeleines by Sam Henderson of Today's Nest

Raspberry Lime Madeleines by Sam Henderson of Today's Nest