Madeleine, Raspberry and Dulce de Leche Shortcakes

  • Yield servings



12 madeleines
8 ounces dulce de leche
4 heaped tablespoons almond butter
1/2 pint (1 small basket) rasberries
Juice of 1/2 lemon


  1. Preheat oven at 300 F. Cut the top part of the madeleine as shown above. Set the madeleines in oven for 10 to 15 minutes. They need to dry a little, but be careful not to brown them. In the meantime, prepare the cream in a bowl. Mix the dulce de leche and almond butter.
  2. Once the madeleines are dried, spread the cream over each madeleine. A set of two madeleines will be used for one shortcake. Add approximately 7-8 raspberries on one of the cream-covered madeleines, sprinkle a few lemon drops, and cover with the other madeleine.
  3. It is best to let the madeleines absorb some of the cream for a couple of hours before serving.

—Marija Vidal, Papillotes



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