Preparation

• Preheat the Oven: Set your oven to 375°F (190°C) and prepare your madeleine pans by greasing them lightly and dusting with flour.
• Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until well combined.
• Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
• Add Eggs: Introduce the room temperature eggs into the butter-sugar mixture, one at a time, mixing well after each addition.
• Incorporate Flavor: Gently mix in the rose water and honey.
• Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just incorporated.
• Fold in Raspberries: Carefully add the fresh raspberries and lemon zest, folding them in gently.
• Fill the Molds: Spoon the batter into your madeleine molds, filling each about two-thirds full.
• Bake: Place the molds in the oven and bake for 10-12 minutes or until the edges are golden.
• Cool the Madeleines: Allow the madeleines to cool in the pan for a few minutes before transferring them to a wire rack.
• Prepare the Glaze: Mix powdered sugar with rose water until achieving a silky consistency, then drizzle or dip cooled madeleines.