Fragrant, palest of the pinks, buttery, crisp on the edges, and soft on the inside, strawberry madeleines are one of the most delicious fresh strawberry recipes I’ve made! I’ve tried all sorts of madeleine flavors, but these are the best madeleine cookies and they’re easy and quick.
I was sitting there thinking about what to bake for the month of love and chocolate when I started hankering for a hot cup of Darjeeling and a little something on the side.
Not a full snack, but a tiny nibble, and it struck me out of nowhere - Madeleines! The buttery scalloped cakes are the perfect pair for a cup of tea and February.
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Why You'll Love This Recipe
Easy Valentine’s dessert: even for beginner bakers!
Almost too pretty to eat: with their beautiful scalloped and shell-like shape, these are one of the prettiest teatime treats!
Insanely spongy: cake, cookies, or something in between, these light, airy strawberry desserts are utterly satisfying.
Recipe Ingredients
Flour: This recipe uses all-purpose or "plain" flour. We need to sift it to remove any lumps in the flour.
Strawberries: I decided to use the strawberry syrup I’d made for Korean strawberry milk. If you don’t want to make it, simply purée 1/3 cup fresh or frozen strawberries with 2-3 tbsp of sugar.
Butter: For making the madeleines richly flavorful, delicious, and soft. You can also use coconut oil instead.
Sugar: I used caster sugar here. But feel free to experiment with any in this strawberry madeleine recipe: cane sugar, regular granulated sugar, or raw sugar.
Glaze: White chocolate, dark chocolate, chocolate tinted pink, or no chocolate—it's absolutely your choice. I used beetroot powder for a pale pink hue. You can certainly add a couple of drops of red food color to the melted white chocolate for a more pronounced color.
Add-ons: Let your cravings be your guide! Want more strawberries? Finely chop them and mix them in the batter.
See the recipe card for full information on ingredients and quantities.
How To Make Strawberry Madeleines?
Step 1: Beat the eggs and sugar until it is almost double in volume. The mixture should be pale and thick. It’s the only step of the fresh strawberry dessert that takes time, and with an electric beater, it’s just 3 to 4 minutes.
Step 2: Sift the flour, salt, and baking powder into the bowl.
Step 3: Add in the strawberry syrup and whisk everything together with a gentle hand.
Step 4: Fold in the melted, cooled butter into the strawberry madeleine batter.
Step 5: Refrigerate the batter (scroll down to the recipe notes for the two options you have here).
Step 6: When you're ready to bake, preheat your oven.
Step 7: Add the madeleine butter cookie batter into the molds and bake without leveling the top.
Step 8: Bake for 10 minutes, or until they are golden, and the tops are springy to the touch.
Step 9: Turn the strawberry madeleines out on a cooling rack.
Final step: Serve as is or glaze with melted chocolate and serve!
Pro Tips
- Sift your flour once or even twice, so there are no lumps and the batter of the madeleine cookies stays airy.
- Don’t overmix the batter when you’re adding the flour.
- Silicone molds need no prep. For all metal madeleine pans, grease the cavities well.
- Don't overfill the molds, just 2/3rd of the way, or the batter will overflow.
- To give the madeleines an extra pop of pink, add a drop or two of red food color.
How To Get That Classic French Madeleine Hump?
Your butter has to be at the right temperature—melted and cooled, not hot. And your batter for strawberry madeleines has to be chilled. The temperature difference between the cold batter and the hot oven makes for the perfect hump.
The longer you chill it, the bigger the hump is, which is a sign of a good madeleine. You can refrigerate it for 30 minutes to up to 2 days.
- Option 1: Load the batter into a piping bag and pipe it into the madeleine molds. Stick the tray in the refrigerator for a few hours. And then transfer the tray straight from the fridge to the hot oven.
- Option 2: Leave the batter in the bowl. Cover and refrigerate for a few days. Use two tablespoons to fill the cavities no more than 2/3rds of the way.
How To Serve
I decided to dip the madeleine cookies in chocolate as a Valentine’s Day treat. Half of the butter cookie cake got white chocolate (mixed with beetroot powder) coating and the other dark chocolate as I did with my chocolate madeleines. Here’s what you do (or watch the video):
- Take a clean madeleine mold and add 1 -1.5 tsp melted chocolate to each cavity. Don't add too much, or the chocolate will overflow once you place the baked strawberry madeleines.
- Tap the tray on your countertop to get rid of any air bubbles.
- Then gently place the madeleines in the cavities.
- Press lightly.
- Refrigerate again till the chocolate sets.
Recipe FAQs
Unfortunately, no. Madeleines are known for their scalloped and shell-like shape, and only the right pan will give you that. So, you simply must have one, but they’re easily available online.
You can make these in a mini muffin pan though. The shape will be different, but the taste will be still amazing!
They are a perfect match for a steaming cup of tea or coffee! That said, they are great with a cup of hot cocoa, peach iced tea, or matcha mango latte too!
Strawberry madeleines keep well for 2–3 days as long as you store them in an airtight container at room temperature.
📖 Recipe
Easy Strawberry Madeleines Recipe
Ingredients
- 2 Eggs
- 1/3 cup Caster sugar
- 1 cup All-purpose flour
- 3/4 tsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Strawberry syrup See notes
- 6 tbsp Butter, melted and cooled
Chocolate glaze
- 1/3 cup White chocolate, melted
- 1 tsp Beetroot powder You can also use red food color
- 1/3 cup Dark chocolate, melted
Instructions
- In a large bowl, beat the eggs and sugar till pale and thick, doubled in volume.
- Whisk in the strawberry syrup/ puree, flour, baking powder, and salt.
- Fold in the melted butter.
- Pipe the batter into the cavities of the madeleine mold. Fill only 2/3 rd of the way.
- Chill the batter in the refrigerator for at least 30 minutes up to 2 days.
- When you're ready to bake, preheat the oven to 200 C or 392 F.
- Carefully place the madeleine tray in the oven and bake for 9-10 minutes or until they are golden and the tops are springy to the touch.
- Turn them out on a cooling rack. Cool completely.
Chocolate glaze
- Pink chocolate glaze - combine the melted white chocolate and beetroot powder ( or red food color) in a small bowl.Dark chocolate - melt the chocolate.I used pink chocolate for half the madeleines and dark chocolate for the other half.
- Drop a spoonful of melted chocolate into each of the madeleine molds.
- Place the cooled madeleines into the molds, design side down. Press lightly so all the madeleines get a nice chocolate coating.
- Place the tray in the freezer for 5-10 minutes, until the chocolate hardens.
- Carefully take them out of the molds and serve. Enjoy!
Video
Notes
- Sift your flour once or even twice, so there are no lumps and the batter of the madeleine cookies stays airy.
- Don’t overmix the batter when you’re adding the flour.
- Silicone molds need no prep. For all metal madeleine pans, grease the cavities well.
- Don't overfill the molds, just 2/3rd of the way, or the batter will overflow.
- To give the madeleines an extra pop of pink, add a drop or two of red food color.
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