Lemon Glazed Berry Madeleines Recipe

Lemon Glazed Berry Madeleines Recipe

Bake elegant lemon glazed madeleines with a berry twist! These shell-shaped French teacakes incorporate Haskapa berry powder into the batter for antioxidant richness, finished with tangy lemon glaze for a zesty, buttery treat.

Perfect for tea time, holidays, or gifting—this berry madeleines recipe blends classic tenderness with superfood nutrition. Ready in 30 minutes (plus chill time)!

Nutrient Amount Benefit
Calories 100 Indulgent yet light
Antioxidants From Haskapa Brain health support
Carbs 15g Quick energy
Fat 5g (butter) Buttery satisfaction

 

Recipe tips & variations

  • Fluffier: Chill batter overnight.

  • Vegan: Aquafaba for eggs, plant butter.

  • Extra berries: Fold in dried berries.

  • Storage: Airtight 3 days; freeze unglazed.

Ideal for lemon berry pastries or afternoon tea.

Why Haskapa in berry madeleines?

Haskapa berry powder adds natural purple hue, antioxidants, and tartness to lemon glazed madeleines, boosting cognitive function without overpowering lemon. Elevates bakery classics to superfood status!

LEMON BERRY MADELEINES

Servings

12

Prep Time

15 minutes

Category

Sweet Treat

Haskapa makes a great addition to any baker's pantry, adding a delicious berry flavour and deep purple colour to any kitchen creation.

Food blogger and influencer @samsfoodtravels added our superberry powder to her lemon madeline recipe with fantastic results. Here's how to make your own:

(Recipe adapted from an original version by Stephanie Duong (@Roselle_to)

LEMON BERRY MADELEINES

Ingredients

  • 195g sugar

  • 4 eggs

  • 36g honey

  • 225g butter

  • 2 tsp lemon zest

  • 225g flour

  • 1 heaped tsp baking powder

  • 2 tsp Haskapa

Directions

  1. In a large heat-proof bowl, combine sugar, eggs and honey. Place the bowl over a gently simmering pot of water and whisky until the sugar is dissolved.

  2. Meanwhile, melt the butter and stir in the lemon zest

  3. Fold the dry ingredients (including Haskapa!) into the egg mixture in two additions, then fold in the butter until smooth.

  4. Transfer the batter to a piping bag or container and refrigerate for at least 4hrs (or overnight).

  5. To bake - first, chill the madeline pan in the freezer for 30 mins and preheat the oven to 190C

  6. Spray the madeline pan lightly with baking spray. Fill each cavity up to around 1/3 full. Bake until the edges are golden and crisp and the domed tops are set (about 9 mins for a standard 12-cavity pan)

  7. Unmold cakes and set on a cooling rack. Best eaten fresh!