Mandarin and Raspberry Madeleines

I have wanted to recreate this recipe ever since I first saw it on an episode of The Little Paris Kitchen. Rachel Khoo took the humble little madeleine and put her quirky little twist on it by adding raspberry and lemon curd. Of course I couldn’t just leave it at that, I had to change it up a little more and I swapped lemon curd with mandarin curd. The end result was delicious; the smooth mellow flavour of the mandarin complemented the sharp tang of raspberry and combined with the little vanilla cake perfectly. Dusted with icing sugar, these cakes are the perfect little treat. The biggest problem with these, they kept disappearing before the photos were done!

Mandarin and Raspberry Madeleines


Mandarin Curd

Adapted from the Lemon Curd created by Stella at Brave Tart.

Makes 1 cup.

NB: the actual recipe only requires a small amount of curd and it will only last a few days in the fridge. I will be using the remainder to make some mandarin curd tarts but if you are not going to use it you can reduce the recipe by half.

  • 115gm mandarin juice
  • 115gm egg yolk (approx. 5-6 egg yolks)
  • 100gm caster sugar
  • pinch of salt
  • 1/2 tablespoon mandarin zest.


Bring the mandarin juice to a simmer over a medium heat.

Whisk together the egg yolk and caster sugar in a medium sized bowl until pale, thick and creamy.

Once the juice starts to boil pour a small amount into the eggs and whisk to combine. Continue to add the juice a portion at a time, whisking until combined.

Pour mixture back into saucepan and cook over a medium heat, stir constantly until mixture thickens, the curd temperature should be approx. 82°C.

Remove from stove and pour through a sieve into the bowl of a stand mixer. Add salt and zest and whisk until the curd cools to room temperature. Chill completely in the refrigerator.


Adapted from The Art of French Baking by Ginette Mathiot.

Makes 18.

  • 125gm butter, melted and cooled
  • 2 large eggs
  • 150gm caster sugar
  • 150gm plain flour, sifted
  • 1 teaspoon vanilla extract
  • extra melted butter for greasing trays
  • Icing sugar to dust.
  • frozen raspberries (18)

Tip: You want the raspberries to stay upright while cooking or the curd will run out when you fill them. I found if I put the madeleines in the oven for a minute before topping with the raspberry they didn’t turn while cooking.


20 thoughts on “Mandarin and Raspberry Madeleines

  1. TheKitchenLioness

    Karen, now these madeleines look so delicate and elegant and so very delicious with the addition of that wonderful mandarin curd and the raspberries – this is so creative! I have never seen any madeleines like this before and since I adore these little French “cookies” I would love to give your recipe a try!

  2. David

    Well, of course this is a great combination! So glad you thought of it. I have never heard of a curd that wasn’t finished with butter. This is a much healthier version for sure. So – you put a whole raspberry into the madeleine batter a minute after baking starts – upside down to be used as a cup for the curd? Ingenious…

    1. lemongrovecakediaries Post author

      You could put the raspberries in straight away but I found that because the batter was firm from being chilled the berries moved as the batter settled in the oven so some of the raspberries ended up on their sides rather than upright. You can still fill them with curd but it tends to run out which wasn’t great for the photos. The second batch I waited until the batter had been in the oven just long enough to melt this time the raspberries stayed upright to form a little cup.

  3. gotasté

    The ones that I can get here are all too sweet for me..thanks for sharing this recipe. Now I can make my own and control the amount of sugar 🙂 ….danny

  4. laurasmess

    Oh yum, these look so, so delicious! I am such a sucker for anything with raspberry and citrus curd. These madelines look perfect in every way 🙂 x

      1. laurasmess

        Agreed. All fresh berries are ridiculously expensive in Australia (at the moment it’s about $9.50 for a 200g punnet of blueberries in WA!!). I’m resorting to frozen, sadly. So envious of our US friends and their giant boxes of fresh, cheap berries! x

  5. Jas@AbsolutelyJas

    What a marvellous idea, using the raspberry to hold the curd – a perfect little bite! I’ve never watched the Little Paris Kitchen but so many people rave about it – I think i might have to track it down!

  6. Gather and Graze

    They look delicious Karen! I’ll have to try this fabulous twist on the classic madeleine – I can imagine though that it would be impossible to stop at just one… 🙂


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