Recipe: Raspberry and Chestnut Madeleines

Raspberry and Chestnut Madeleines

Raspberry and Chestnut Madeleines


2 eggs

100g caster sugar

100g plain flour

1tsp vanilla extract

3/4tsp baking powder

100g butter, melted and cooled slightly, plus extra for greasing

crème de marron (chestnut spread)

raspberry jam

icing sugar, for dusting


(Preheat oven to 200*c and brush a madeleine tray with melted butter then dust with a little flour, tapping off any excess)

– whisk together eggs and sugar until frothy

– whisk in vanilla, then add sifted flour and baking powder and combine well

– leave mixture to stand for 20 minutes

– fill each madeleine mould just over 1/2 full, then spoon a little chestnut spread and raspberry jam into the centre of each, then cover with more mixture

– bake for 8-10 minutes, or until risen and fully cooked through (repeat in batches if you don’t have enough trays)

– cool on a wire rack and dust with icing sugar

*best eaten within 1 hour of cooking

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One comment

  1. Pingback: Chestnut Season | Dine&Discover

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