Raspberry Madeleines
Madeleines are small french tea cakes decorated with coconut and jam. These madeleines are dipped in Raspberry Syrup and then dressed in desiccated coconut and topped with cherries.
Ingredients
Ingredients for Madeleines
- 150 grams All-purpose flour
- 100 grams Butter
- 100 grams Caster Sugar
- 02 whole Eggs
- ¼ cup Milk
- ½ tsp Vanilla essence
- 1 tsp Baking powder
- ¼ tsp Salt if using unsalted butter
For Raspberry Syrup
- 1 cup Granulated Sugar
- ½ cup water
- ½ tsp Raspberry Essence
- ½ tsp Raspberry Colour
For Decoration
- 50 grams Desiccated coconut
- Few cherries
Instructions
How to Make Madeleines
- Sift all-purpose flour and baking powder at least 3 times.
- Cream butter and caster sugar with a whisk or an electric beater until the butter turns pale.
- Next, add the eggs one by one and continue to beat until fluffy
- Now add the all-purpose flour little by little and mix gently with a spatula or with the beater on low speed. Also, add the milk and vanilla essence and combine well.
- Line a muffin tray with cupcake liners and scoop the batter into it until ¾th full.
- Pre-heat the oven and bake the madeleines for 20 minutes at 170°C.
How to Make Raspberry Syrup
- Add 1 cup sugar and ½ cup water to a saucepan and melt the sugar on medium heat.
- When the sugar has completely melted, switch off the heat and add raspberry colour and essence. Allow the syrup to cool.
Decorate the Madeleines
- Once the madeleines and syrup have cooled completely. Remove the liners from the cupcakes.
- Dip each madeleine into the Raspberry syrup and then roll in the desiccated coconut.
- Top each maleleine with jam or cherry and serve.
Notes
- Do not overbake the madeleines.
- Be creative and decorate the madeleines