Easy Strawberry Madeleines Recipe
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.
Servings: 18 Madeleines
Calories: 134kcal
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.
Nutrition
Serving: 1 madeleine | Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 91mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg