The most important step in this recipe is to properly cream sugar and eggs till it resembles a pale frothy mass. It may take up to 5 minutes.

Add vanilla and raspberry flavors and beat to combine.

Combine flour with salt and baking powder, gradually add to egg and sugar mixture beating on the lowest speed.

Add melted butter and beat to combine.

Fold in dried raspberries using a rubber spatula.

Cover and chill batter in the fridge for at least an hour.

minutes before baking, preheat the oven to 350F degrees.

Brush the pans with melted butter to prevent sticking.

Using a spoon or a scoop fill the madeleine pans with batter. They don’t have to look very even as they’ll spread out during baking.

These madeleines are a bit thicker than regular ones due to added raspberries so bake for about 20 minutes or until the edges are golden and the tops are raised and spring back.

Cool slightly before removing from pans and decorating.

To make the glaze, use cold milk, powdered sugar and a bit of raspberry flavor. Adding 1-2 drops of food color is optional (use natural colors if available).

Dip madeleines into sugar glaze and decorate with dried raspberries and sugar pearls.