Lately, I've had traveling on the brain. It started when I was thumbing through my Instagram feed. In one week, I had five friends who were traipsing around Italy, posting photos of colorful heaps of gelato, delicious tangles of pasta and sunsets to make the poets sigh. Though I'm far from a poet, I sighed a little too.
I was lucky enough to study abroad for a summer in Florence before my senior year of college and once I was back in the US, I made a travel bucket list of places I want to see. At the top of the list are a few places in Eastern Europe, a tour of the Greek isles, and France. I could lie and tell you that the latter is for the wine or the art, but if we're being honest, it's mostly just for the pastries. When I spent a summer in Galway, some of my favorite memories involved a sidewalk cafe, a coffee and a buttery fruit tart. I imagine a trip to France might just involve a lot of moments of me sitting at cafes, sampling French pastries, smiling a butter-induced smile and people watching.
Sadly, there are no trips to France in my immediate future, so for now, I will settle for sitting outside with a homemade cafe au lait and one of these adorable madeleines. If you've never had them before, they're a cake-like cookie in a seashell shape. They're light and lovely and go perfect with afternoon tea or a mid-day coffee.
I'm sharing these madeleines with some of my blogging pals to celebrate Bastille Day (no, not THAT Bastille). We've got a slew of French-inspired dishes to bring a little piece of France to your kitchen this July 14th! Be sure to check out all the posts. You can find all the links below the recipe for these lovely little Raspberry Lemon Madeleines!
Raspberry Lemon Madeleines
(adapted from David Lebovitz)
- 3 eggs, at room temperature
- 2/3 cup sugar
- 1 1/4 cup flour
- 3/4 teaspoon baking powder
- zest of one small lemon
- 1 cup frozen raspberries
- 8 tablespoons (1 stick) unsalted butter, melted
- pinch of salt
- In a large bowl, combine the eggs and sugar. Whisk 5 minutes. The mixture should thicken considerably.
- Sift the flour, salt and baking powder over the egg mixture, all the while gently folding to incorporate the ingredients.
- Stir together the lemon juice and butter. Once the flour has been incorporated, slowly drizzle in the butter, folding into the batter as you pour.
- When the butter is almost completely mixed in, carefully fold in the frozen raspberries. (There will be broken raspberries that bleed into the batter. It's inevitable. Just try not to break them all)
- Refrigerate the batter for at least an hour and up to overnight.
- While the batter is chilling, spray the madeleine pans with non-stick spray (or lightly butter them). Dust with flour and tap off excess. Chill the prepared pans in the freezer until ready to add the batter.
- Once the batter is chilled, spoon enough into each cavity of the prepared madeleine pans to fill it about 2/3 of the way full. If you're tempted to spread the batter, don't! It'll do it's magic on its own :)
- Bake in a 425F oven for 9-11 minutes or until the cookies feel just set.
- Remove from the oven and transfer to a cooling rack immediately. (optional) Drizzle with a lemon glaze (confectioner's sugar + lemon juice) while warm or dust with confectioner's sugar once cooled.
- ...either way, serve with a cafe au lait or tea and enjoy!
Still hungry? Check out all the Bastille Day recipes below!
- Apple Tarte Tatin from Hungry Couple
- Chaussons aux Pêches from That Skinny Chick Can Bake
- Dark Chocolate Lavender Sables from gotta get baked
- Chocolate Cherry Brioche from The Girl In The Little Red Kitchen
- Gougères (Herbed Cheese Puffs) from Crumb
- Mendiant from Cravings of a Lunatic
- Lemon Raspberry Madeleines from Kelly Bakes
- Chocolate Orange Torte from What Smells So Good?
- Cherry Clafoutis from Pineapple and Coconut
- Meyer Lemon Fingerling Potato Salad from Magnolia Days