Raspberry Scented Chocolate Chip Madeleines with Framboise Glaze

I hadn’t made madeleines in awhile, and thought that my committee meeting for the Betty Brinn Children’s Museum gala could be the perfect excuse to make, and eat, madeleines without going overboard. Since I’ve made a few varieties previously, I thought I could try my hand my own variation. I made these with the addition of chocolate chips and used Framboise, a raspberry liquor, in place of the amaretto. They received rave reviews, but I think I will try increasing the raspberry flavor within the cakes themselves next time. These are delicious, look and seem fancy, but are really no more difficult than whipping up a batch of chocolate chip cookies.



  • 10 Tbsp Unsalted Butter, plus more for the pan
  • 2/3 cup Sugar
  • ½ tsp Salt
  • 3 Eggs, room temperature
  • 1 Tbsp Framboise
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 1 ¼ cup Flour
  • 1 tsp Baking Powder
  • 3 Tbsp Mini Chocolate Chips


  • 1 & ¼ cups Powdered Sugar, sifted
  • 3 Tbsp Whole Milk (or whatever you have on hand, lower fat will make a thinner glaze)
  • 2 Tbsp Framboise



  1. Over medium heat, melt the butter in a saucepan. Simmer gently until the butter deepens slightly and there are small flecks of brown in the butter, about 5 minutes.
  2. Set aside to cool to room temperature.
  3. Beat the sugar, salt and eggs several minutes until they are light yellow and thickened. Stir in the Amaretto and vanilla bean paste.
  4. Gently fold in the flour and butter in 3 additions each, alternating between the two. Refrigerate the batter for 45 minutes.
  5. Preheat the oven to 375 (350 for dark pans). Brush the madeleine pan with melted butter.
  6. Fill the pans with 1 heaping tablespoon of dough per cookie. Bake 11 minutes until the edges are light brown.
  7. Let cool in the pan 5 minutes. Carefully remove from pan and let cool completely on a cooling rack.
  8. If making these in 2 batches, let the pan cool completely. Wipe out the cookie molds and re-coat with melted butter.


  1. Whisk to combine all of the ingredients.
  2. Place the madeleines on a cooling rack placed on a cookie sheet. (This will catch the glaze and make for easier clean-up.)
  3. Spoon glaze over the cooled cookies. Allow to set for at least 15 minutes before serving.

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