meyer lemon madeleines

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fresh from the oven, and perfect for tea

meyer lemon madeleines make any afternoon feel extra special

meyer lemon and raspberry madeleines

I’m not sure exactly when I had my first madeleine, but it was pretty much love at first sight.

When I found an adorable red madeleine ย pan in Charleston, it was a no-brainer; I had to have it.

I had never made madeleines before, but the kids loved every batch, even the poor misshapen shells. They get excited every time they see the red pan coming out of the cabinet. Next to chocolate chip, I think it is safe to say madeleines are their next favorite cookie. That’s probably because I don’t make them very often, it makes them feel special.

meyer lemon and raspberry madeleines

For Christmas my MIL bought me The Little Paris Kitchen. It has quickly become my new favorite cook book. I have already made SO many recipes from the book, but Rachel’s madeleines with lemon curd hooked me.

I had a few meyer lemons sitting in the fruit bowl just waiting to be used, and madeleines seemed like a great choice. Our weekend was busy with basketball and birthday party sleep-overs, so I decided to skip the lemon curd. But someday it will happen; there isn’t much I enjoy more than lemon curd.

meyer lemon and raspberry madeleines

Charlie and Stella didn’t even know anything was missing.

meyer lemon and raspberry madeleines

meyer lemon madeleines


  • 3 eggs
  • 2/3 cup sugar
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • juice of 1 meyer lemon
  • 1/4 cup milk
  • 13 Tbsp butter, melted and cooled
  • raspberries
  • confestioners' sugar for dusting


  • beat the eggs with the sugar until very pale
  • combine the flour with the baking powder, and set aside
  • whisk together the juice, milk, and butter
  • then add the milk and flour to the eggs in two batches, alternating between additions
  • cover and chill 2 hours, or up to overnight
  • when ready to bake -
  • pre-heat the oven to 375
  • butter and flour a madeleine pan
  • place 1 heaping Tbsp of batter into each shell
  • press a rasberry into the center of each madeleine
  • bake 10 - 12 minutes
  • cool just until they can be handled, and remove them from the pan
  • dust with confectioners' sugar


slightly adapted from Rachel Khoo's The Little Paris Kitchen

madeleines are always best eaten warm from the oven, not that that is ever a problem around here.

meyer lemon and raspberry madeleines


sweets from friends –

chocolate eclairs – foodness gracious

raspberry sorbet – the lemon bowl

chocolate coffee pudding cups – ย  bran appetit

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