White Chocolate and Raspberry Madeleines

I was inspired by my lovely friend Barinder aka The Baking Londoner to make some Madeleines after she shared some Pistachio ones she had on her Instagram. I have adapted my old faithful Madeleine recipe, which is a Rick Stein one that I saw him make on his French Odyssey program when I was 12. Back in 2005, no one really knew what Madeleines were, so finding a tray was a bit of a mission. My Dad, who worked in London at the time, scoured the city to find one, and this is the one I still use to this day. 

3 eggs
100g caster sugar
zest of 1/2 lemon
100g melted butter
100g plain flour
1 tsp baking powder
1 tbsp honey
120g white chocolate
freeze dried raspberries

1. Put the eggs and sugar together in a bowl and mix with an electric mixer until thick and mousse-like. 
2. Add the lemon zest, flour and baking powder and fold in using a metal spoon. Add the melted butter and honey, then transfer the mixture to the fridge to thicken for 15 minutes. 
3. Preheat the oven to 170 fan. Brush a madeleine tray with a little melted butter. Fill the moulds 3/4 full (about 1 tbsp of mixture) and bake for 10-15 minutes until golden and risen. Leave to cool.
4. While the madeleines are cooling, melt the white chocolate in a small bowl, above a pan of simmering water. 
5. Gently dip the madeleines into the chocolate and sprinkle with some freeze dried raspberries. Leave to set completely. 


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