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.
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!
Notes
Strawberry syrup - you can use this recipe.If you don't want to make the syrup, you can puree 1/3 cup chopped strawberries with 2-3 tbsp sugar.