Strawberry Madeleines are a strawberry twist on the classic recipe. We add strawberry puree into the batter and also coat them in a white chocolate shell. These cookies are delicate, not too sweet and full of fresh strawberry flavor.
Strawberry flavor (and color): We use a strawberry purée to flavor these, which gives them a natural strawberry taste. It doesn’t give you a pink color like an artificial option would, but we much prefer the flavor this way. If you still want more color, you can add a little bit of pink food dye.
White chocolate shell (optional): We love the look of a white chocolate shell here, and it adds a bit of sweetness since the cookies themselves aren’t overly sweet. Totally optional. To do it, once the madeleines are out, let the pan cool completely and clean it, then add melted white chocolate into the molds and press the madeleines back in so they set with that shell.
Don’t overbake: These can very easily be overcooked. If they go too long, they’ll turn out more muffin-y. They don’t take very long, you’re just looking for the centers to get nice and puffy, and that’s how you know they’re done. It’ll happen quicker than you think.
Strawberry Madeleines
Ingredients
- 2 cups all purpose flour 240 g
- 1 cup granulated sugar 150 g
- 1 1/2 stick salted butter 133 g
- 1 teaspoon baking powder
- 3 large eggs
- ¼ cup strawberry puree
- ½ teaspoon almond extract
- Pink food dye optional
- zest of 1 lemon
Strawberry puree:
- 1 cup strawberries hulled
- 1 tablespoon sugar
- White chocolate shell:
- 6 ounces white chocolate melted
Instructions
- To make the strawberry puree add about 1 cup strawberries and a tablespoon of sugar into a blender and blend until smooth. Set aside
- In a medium bowl whisk the sugar and eggs until the mixture because almost foamy on top (small bubbles should form)
- Add in the flour and baking powder and mix until just combined
- Add strawberry puree, almond extract, cooled melted butter, and lemon zest
- Place the batter into a pastry bag in the refrigerator for 1 hour
- After 1 hour, butter and flour the madeline pan and add the batter until each cavity is about ¾ full. Refrigerate for 30 minutes
- Preheat the oven to 400 degrees F and bake for 8 minutes or until golden and puffy
- After cooling, remove the madeleines from the pan. Clean and dry the pan
- Once the pan is clean, put about two teaspoons of melted white chocolate into each. Spread it with a spoon to evenly distribute and gently press in the cookie
Notes
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