These Raspberry and Almond Madeleines are a delightful sweet treat for morning or afternoon tea. Light and fluffy French madeleines enriched with almond meal are finished with a tangy raspberry glaze for a pretty, flavorful result.
Why we love this recipe
Madeleines are a beloved classic of French baking: small, shell-shaped sponge cakes with a tender crumb and a distinctive domed hump. Freshly baked madeleines are tender and slightly springy, nothing like the dry, packaged versions. These almond madeleines are especially appealing because ground almonds replace part of the flour, adding moisture, a delicate nutty flavour and a softer texture.
This version highlights a bright raspberry glaze that balances the rich almond notes with fresh acidity and a vivid colour. They are elegant enough for a tea party yet simple enough for an everyday bake. If you enjoy experimenting with flavours, madeleines are incredibly versatile: lemon, chocolate, herbs or even savoury versions work beautifully.
What are Madeleines?
Madeleines are small sponge cakes traditionally baked in shell-shaped molds. The batter is similar to a Genoise sponge—light and airy due to whipped eggs and sugar. Proper whisking of the eggs and sugar traps air, creating lift and a delicate crumb once baked.
The classic madeleine technique relies on temperature and timing: room-temperature ingredients, well-aerated eggs, and a short chill before baking all contribute to that characteristic rise. A specialized madeleine pan gives the cakes their familiar shell pattern and scalloped edge.
Basic madeleine ingredients
A traditional madeleine batter uses a handful of pantry staples. For this almond variation you will still rely on those basics, with almond meal added for texture and flavour:
- Eggs
- Sugar
- Butter
- Flour
- Baking powder
- Salt
Many recipes also include citrus zest or a touch of vanilla. For a light, fresh contrast, lemon juice and zest are optional but recommended. Note that a madeleine pan produces the classic shape; metal pans tend to give the best colour and rise, while silicone pans are convenient for storage and cleaning.
Almond meal madeleines
In this recipe, some of the plain flour is replaced with almond meal (ground almonds). Almond meal adds moisture and a tender crumb, and it also contributes a subtle nutty flavour. It’s a handy way to make madeleines with a slightly richer texture while retaining the lightness of a sponge.
If you prefer, you can bake variations using different nut meals or reduce the almond portion for a more traditional texture. The rest of the method remains classic: whip the eggs and sugar well, fold in the dry ingredients, add melted butter, and chill the batter briefly before baking for a reliable rise.
How to make madeleines with almond flour
The most important step is whipping the eggs and sugar until pale and foamy; this is where the batter gains its lift. Insufficient whisking results in heavy, dense cakes. Use room-temperature eggs so they aerate more easily.
Chill the batter for at least 15–20 minutes before baking; a briefly chilled batter helps the oven spring that forms the madeleine’s hump. Preheat the oven to a higher temperature, then immediately reduce it when the pans go in—this temperature change encourages the rise without over-browning.
Raspberry glaze
The raspberry glaze adds colour, freshness and a glossy finish. It’s made by simmering frozen raspberries with water, lemon juice, a bit of sugar and cinnamon until reduced to a puree. The puree is blended with coconut cream for richness, strained to remove seeds, and gently cooked with a setting agent so the glaze holds and adheres to the madeleines.
If you are using a setting agent such as agar agar, add it to the boiling glaze and cook for a couple of minutes while whisking until it thickens. Dip each madeleine while the glaze is still pourable so it coats evenly. Finish with a sprinkle of finely chopped almonds for texture and a pretty look.
Recipe
Almond Madeleines with Raspberry Glaze
Servings: 24 madeleines
Prep time: 20 mins
Cook time: 8–10 mins
Resting time: 1 hr (includes cooling)
Total time: 30 mins active
Author: Sylvie
Ingredients
Almond Madeleines
- 1/3 cup (100 g) melted butter, cooled
- 1/4 cup (50 g) caster sugar
- 3 eggs
- 1/2 lemon, juice and zest
- 1 cup (100 g) almond meal
- 2/3 cup (110 g) plain flour
- 1 teaspoon baking powder
- Pinch of salt
Raspberry Glaze
- 1 cup (100 g) frozen raspberries
- 1/2 cup (120 ml) water
- 2 tbsp lemon juice
- 1/2 teaspoon cinnamon powder
- 1 tbsp caster sugar
- 1/2 cup (120 ml) coconut cream
- 1/2 teaspoon agar agar powder (or other setting agent)
Garnish
- Raw almonds, finely chopped
Instructions
Almond Madeleines
- Melt the butter and set it aside to cool.
- In a large bowl, whisk the sugar and eggs until pale, thick and noticeably increased in volume—this may take several minutes by hand or less time with an electric mixer.
- Stir the cooled melted butter into the whipped eggs and sugar until combined.
- Fold in the almond meal, lemon zest and lemon juice.
- In a separate bowl, whisk together the plain flour, baking powder and salt. Sift or fold these dry ingredients into the batter until just combined.
- Chill the batter in the refrigerator for about 15–20 minutes.
- Preheat the oven to 230°C (450°F). Prepare a madeleine pan by brushing with melted butter or spraying lightly with oil.
- Fill each shell about two-thirds full—roughly a tablespoon of batter per shell. Place the pan in the hot oven, then immediately reduce the temperature to 170°C (340°F). Bake for 8–10 minutes, until edges are golden and the centers spring back.
- Transfer madeleines to a cooling rack and allow them to cool completely before glazing.
Raspberry Glaze
- Combine water, frozen raspberries, lemon juice, cinnamon and sugar in a small pot. Bring to a simmer and cook for about 8–10 minutes, until the mixture reduces and softens into a puree.
- Let the puree cool slightly (about 5 minutes), then transfer to a blender and add the coconut cream. Blend until smooth.
- Strain the blended mixture through a fine sieve to remove seeds, returning the smooth liquid to the pot.
- Bring the strained liquid to a gentle boil and whisk in the agar agar powder. Keep it on the heat for about 2 minutes while whisking constantly until it begins to thicken. Remove from heat.
- While the glaze is still pourable but no longer boiling, dip the cooled madeleines into the glaze and place them on a rack or tray. Sprinkle with finely chopped almonds and allow the glaze to set for at least 20 minutes.
Notes
Ensure the oven is very hot at the start; the initial high heat helps produce the dome or “hump” in the madeleines. Immediately reduce the temperature once the tray goes in to avoid over-browning. Chilling the batter briefly improves the oven spring and produces a better shape.
Nutrition (per serving)
Calories: 105 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 8 g | Saturated fat: 4 g | Sugar: 3 g
More tea-time snack ideas
- Chocolate caramel slices
- Rich chocolate brownie bites
- Almond flour peanut butter cookies
- Lemon and raspberry muffins
- Double chocolate scones
- Financiers (small almond cakes)
Made this recipe? Tell us how it turned out by leaving a comment and share a photo of your madeleines on social media if you like.