Raspberry Madeleines

These lovely madeleines are accompanied by the finest fresh raspberries and a nicely sweet glaze. A super easy recipe for an elegant cookie. 

Directions

• Melt the butter in a saucepan, but do not let it get too hot. Beat the eggs with the sugar and honey for about 5 minutes with a mixer until light yellow and fluffy. Halve the vanilla pod lengthwise and scrape out the vanilla bean caviar with the tip of the knife. Beat the marrow through the batter. Sift the flour, almond flour and baking powder over the batter and fold in as lightly as possible. Then fold in the melted butter. Cover with plastic wrap and let rest in the fridge for at least 1 hour. Grease the madeleine mold(s) with butter and put it in the fridge.
   
• Preheat the oven to 200 °C in good time. Grease the madeleine mold(s) with butter. Fill each cavity to 2/3 with batter, use a piping bag if necessary and place a raspberry on top. Bake the madeleines in the middle of the oven for about 8-10 minutes until they are cooked and golden brown. Remove them from the mold(s) as soon as possible and let them cool on a wire rack.
   
• Mash 3 raspberries finely and stir in the powedered sugar. Add 1 more tablespoon of hot water (or a little more) and stir to a smooth, thick glaze. Zigzag the glaze over the madeleines with a teaspoon.
   
• Tip Don't have a madeleine baking tin? You can also bake these cakes in a muffin tin. Check the oven time after 10 minutes, maybe they need a few more minutes in the oven.