Madeleines with Raspberry Compôte

Light, dainty madeleines baked until golden-brown, served with a warmed raspberry compôte and a scoop of vanilla ice cream.

Baking Vegetarian Dessert French Raspberries

Estimated Nutrition

Calories

1213

kcal / serving

4852.1 kcal total

Carbs

143.2g

per serving

572.8 g total

Fat

64.6g

per serving

258.2 g total

Protein

14.9g

per serving

59.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

for the batter

110

Caster Sugar

remaining sugar for dusting

tsp

Vanilla Extract

tbsp

Icing Sugar

Dairy

225

Unsalted Butter

melted, plus extra for greasing

piece

Eggs

free-range

500

Vanilla Ice Cream

to serve

Fruits

300

Raspberries

GrainsCereals

250

Plain Flour

plus extra for dusting

Other

tbsp

Honey

runny

Method

Preheat the oven to 170°C and grease a madeleine tin.

Combine flour, 250g sugar, vanilla, eggs, honey, and melted butter in a bowl.

Stir the mixture well and spoon one tablespoon of batter into each tin mold.

Bake for 15-20 minutes and dust with the remaining caster sugar.

Heat raspberries and icing sugar in a pan over medium heat.

Simmer until fruits break down, adding water if necessary.

Serve the madeleines with compôte and a scoop of ice cream.