We’re still taking advantage of summer fruits to make these succulent madeleines, perfect for a snack or any other occasion!
Prep Time: 30 minutes
Baking Time: 30 minutes at 350°F (180°C)
Difficulty: easy
Yield: 12 madeleines
Ingredients
- 5.8 oz flour (165 g)
- 1 pinch salt
- 1 teaspoon baking powder
- 3.5 oz sugar (100 g)
- 2 eggs
- 3.5 oz sour cream (100 g)
- juice of 1 lemon
- 1.7 oz butter, melted (50 g)
- 3.5 oz raspberries, frozen or fresh (100 g)
Instructions
Preheat oven to 350°F (180°C).
In a large bowl, combine flour, salt, baking powder and sugar.
In food processor, beat eggs until well blended. Add sour cream and lemon juice. Whip until smooth.
Slowly add melted butter, whisking constantly until well blended. Pour flour mixture into sour cream mixture. Mix until smooth. The batter is a little thick.
Pour the raspberries into the batter and mix gently with a spatula. Spoon into buttered madeleine molds.
Bake for about 30 minutes until golden brown.
