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These raspberry madeleines are delicate little French cakes made for true raspberry lovers. They have a soft, buttery crumb, a bright raspberry coulis filling, and a smooth raspberry chocolate shell made with Valrhona Raspberry Inspiration chocolate. Each bite is light, fruity, and just sweet enough, with a beautiful balance of tender cake and tangy raspberry flavor.
Madeleines may have a reputation for being difficult, but this raspberry madeleine recipe is simple, approachable, and quick to prepare. The batter only needs a short rest in the refrigerator, which helps create the classic madeleine shape and signature bump. Once baked, the cakes are dipped in melted raspberry chocolate and filled with a simple homemade raspberry coulis for an elegant finish.
These raspberry madeleines are perfect for a dessert table, afternoon coffee, tea time, or a small homemade treat when you want something special without making a full cake. They are best enjoyed fresh, while the sponge is soft and the chocolate coating is smooth and crisp.
For more madeleine inspiration, try Passion Fruit Madeleines, Rhubarb Madeleines, and Chocolate Madeleines with Dulce de Leche.
Step-by-Step Instructions – Coulis
The full raspberry madeleines recipe is included in the recipe card below, but these step-by-step notes will help you prepare each part with confidence.
Start by making the raspberry coulis. Add the defrosted raspberries and powdered sugar to a small blender. Blend until completely smooth. The coulis should be bright, fruity, and easy to pipe.
Transfer the raspberry coulis to a small piping bag and place it in the refrigerator while you prepare and bake the madeleines. Chilling the coulis keeps it slightly thicker and easier to handle when it is time to fill the cakes.
Step-by-Step Instructions – Madeleines and Chocolate Cover
Madeleines
Melt the butter gently, making sure it does not boil. Once melted, set it aside while you prepare the rest of the batter. The butter should be melted but not hot when it is folded in.
Add the egg and granulated sugar to a mixing bowl. Whisk by hand for about one minute, or until the mixture is smooth and well combined. Add the vanilla extract and gently whisk it in.
In a separate small bowl, mix the all-purpose flour, baking powder, and salt. Sift the dry ingredients over the egg mixture, then gently fold everything together until just combined. Avoid overmixing, as the batter should stay light and tender.
Carefully add the melted butter and fold it into the batter with a spatula. Cover the batter with cling film, pressing the film directly onto the surface. Refrigerate the batter for at least 2 hours.
When the batter has about 30 minutes left to chill, preheat the oven to 190ºC. If you are using a metal madeleine pan, brush the cavities with melted butter. If you are using a silicone madeleine mold, you can skip this step.
Transfer the madeleine batter to a piping bag, or use a spoon to fill the mold. Divide the batter evenly between the 9 cavities. Bake for 10-11 minutes, or until the edges are lightly golden and the classic madeleine bump has appeared.
Let the madeleines cool in the mold for 2 minutes. Then gently lift them out and place them on a cooling rack while you prepare the raspberry chocolate coating.
Chocolate Cover
Wash and thoroughly dry the madeleine silicone mold before using it for the chocolate shell. Any water left in the mold can affect the chocolate, so make sure it is completely dry.
Melt the Valrhona Raspberry Inspiration chocolate and stir in the neutral-flavored oil until smooth. Divide the melted chocolate between 9 cavities in the clean madeleine mold. Place one madeleine on top of the chocolate in each cavity and gently press it down so the chocolate spreads evenly around the surface.
Place the madeleine mold in the freezer for 5-10 minutes, just until the chocolate has set. Once firm, make a small hole in the middle of each madeleine using a piping tip or a similar tool. Fill each hole with raspberry coulis.
Carefully remove the raspberry chocolate madeleines from the silicone mold. Serve them as soon as possible for the best texture and flavor.
Storage
Madeleines are small sponge cakes, so they can dry out faster than larger cakes. For the best result, enjoy these raspberry madeleines as close to baking as possible. If you need to store them, place them in an airtight container at room temperature. Keep in mind that the texture is freshest on the day they are made.
Other Madeleine Recipes To Try
- Raspberry Madeleines
- Choux au Craquelin with Raspberry and Nutella
- Choux au Craquelin with Coffee and Dulce de Leche
- Chocolate Madeleines with Dulce de Leche
If you loved this raspberry madeleines recipe, please leave a star review. You can also tag @juliemarieeats on Instagram and follow along on Pinterest for more baking ideas.
Raspberry Madeleines
Equipment
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9-cavity madeleine silicone mold
Ingredients
Raspberry Coulis
- 50 g frozen raspberries defrosted
- 25 g powdered sugar
Madeleines
- 55 g butter melted
- 1 large egg room temperature
- 50 g granulated sugar
- ½ teaspoon vanilla extract
- 55 g all-purpose flour
- ¼ teaspoon baking powder
- 1 pinch salt
Chocolate Cover
- 90 g Raspberry Inspiration chocolate Valrhona
- 5 g neutral-flavored oil such as canola oil
Instructions
Raspberry Coulis
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Blend the defrosted raspberries and powdered sugar in a small blender until smooth.
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Transfer the coulis to a small piping bag and refrigerate it while you make the madeleines.
Madeleines
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Melt the butter gently without letting it boil. Set it aside while preparing the batter.
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In a bowl, whisk the egg and granulated sugar for about 1 minute, until smooth and combined. Add the vanilla extract and mix gently.
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In a separate bowl, combine the flour, baking powder, and salt. Sift the dry ingredients over the wet mixture and fold until just combined.
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Add the melted butter and fold it into the batter with a spatula. Cover with cling film touching the surface and refrigerate for at least 2 hours.
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About 30 minutes before the batter is ready, preheat the oven to 190ºC.
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If using a metal madeleine pan, brush it with melted butter. If using a silicone mold, skip this step.
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Pipe or spoon the batter into the madeleine mold, dividing it evenly between 9 cavities.
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Bake for 10-11 minutes, until the edges are lightly golden and the madeleine bump has formed. Cool in the mold for 2 minutes, then transfer to a cooling rack.
Chocolate Cover
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Wash and thoroughly dry the madeleine silicone mold.
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Melt the Raspberry Inspiration chocolate and stir in the neutral-flavored oil. Divide the chocolate between 9 mold cavities. Place one madeleine on top of each chocolate-filled cavity and press down gently. Freeze for 5-10 minutes, until set.
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Make a small hole in the middle of each madeleine using a piping tip or similar tool. Fill each hole with raspberry coulis.
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Carefully remove the madeleines from the mold and serve as fresh as possible.