Set oven to 375F.

Lightly grease and flour your madeleine pan.

Beat eggs and sugar together until thick.

Beat in vanilla and salt.

Sift flour and baking powder into bowl and fold together until mixed.

Stream in melted butter while mixing on low.

Spoon a tablespoon of batter into each cavity.

Bake for 12-14 minutes or until lightly golden brown. Be careful to not over bake.

Allow to cool for a few minutes before removing.

Make sure pan has cooled before baking the next batch.

Take your fresh or frozen raspberries and puree them in a food processor. Strain the seeds through a sieve and transfer to a large bowl. Mix in sugar and lemon juice. Set aside.

In a small saucepan sprinkle gelatin over 1/4 cup cold water. Stir over low heat until dissolved. Once cooled pour into raspberry mixture and whisk. Let sit in fridge for 1 hour or until thickened.

After an hour whisk raspberry gelatin mixture on high until foamy. In a separate bowl, whisk cream until thick peaks form. Fold into raspberries and refrigerate for another hour.

Using a piping bag with a slim piping tip (I used a wilton No. 230 round) pipe the raspberry mousse into each madeleine. Being careful to not over fill.

Yield is 2 dozen