Preheat oven to 350(F).
Melt butter slowly in pan on stovetop
Separately whisk together sugar and eggs---really hard until pale and fluffy (can use electric mixer). (don't over mix!)
Separately mix flour, baking powder and lemon zest
Add honey to melted butter; add whole milk and whisk together.
Whisk milk mixture into egg mixture,
Fold flour into milk/egg mixture.
Cover and put in fridge until chilled.
Butter and flour madeleine tins.
Put chilled dough into a pastry bag and pipe dough into tins so that tins are filled just below the shell shapes.
Add a large raspberry to the middle (before baking) with the hole up.
Place in oven until golden around edges and pale in the middle about 18 minutes.
Pipe lemon curd into middle (hole of raspberry); pipe while hot into center hole of raspberry.
Sprinkle with powdered sugar. Bon apetit!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1580g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 205 (4%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 559.1mg||172 %|
|Sodium 26179.9mg||903 %|
|Potassium 1369mg||36 %|
|Total Carbohydrate 1024g||301 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 1003.4g|
|Protein 108.2g||155 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4670
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