Strawberry White Chocolate Madeleines with Lemon Zest Recipe

Introduction

Strawberry Madeleines are delicate, buttery French cookies with a lovely hint of fresh strawberry and a touch of lemon. Finished with a dip in white chocolate and a sprinkle of freeze-dried strawberries, they make a beautiful and delicious treat for any occasion.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white granulated sugar
• 1 stick unsalted butter (melted and cooled to room temperature)
• 1 teaspoon baking powder (at room temperature)
• 4 large eggs
• 1/2 cup strawberries
• 1 tablespoon white granulated sugar (for puree)
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup white chocolate wafers
• Freeze-dried strawberries (finely chopped, for garnish)
• Lemon zest (for garnish)

Instructions

1. Step 1: Make the strawberry puree by blending strawberries, 1 tablespoon sugar, lemon zest, lemon juice, and vanilla extract until smooth.
2. Step 2: In a large bowl, beat eggs and 3/4 cup sugar together until the mixture becomes white and foamy.
3. Step 3: Add four tablespoons of the strawberry puree, flour, and baking powder to the egg mixture, whisking until the flour is fully incorporated.
4. Step 4: Gently fold in the melted butter using a spatula.
5. Step 5: (Optional) Add a few drops of pink gel food coloring for a brighter color and stir to combine.
6. Step 6: Butter madeleine pans with a kitchen brush, sprinkle with flour, and shake off any excess.
7. Step 7: Transfer the batter to a pastry bag and fill each madeleine well about three-quarters full.
8. Step 8: Refrigerate the pan with batter for 20 to 30 minutes.
9. Step 9: Preheat the oven to 395°F (220°C).
10. Step 10: Bake the madeleines directly from the fridge for 7 to 8 minutes until golden and puffed.
11. Step 11: Cool the cookies on a wire rack before carefully removing them from the pans.
12. Step 12: Melt the white chocolate wafers according to package instructions.
13. Step 13: Dip one side of each madeleine into the melted white chocolate, then place them on a wire rack with the dipped side facing up.
14. Step 14: Immediately garnish the chocolate-coated side with finely chopped freeze-dried strawberries and lemon zest.
15. Step 15: Allow the chocolate to harden before serving.

Tips & Variations

• Use fresh, ripe strawberries for the puree to enhance natural sweetness and flavor.
• If you don’t have a pastry bag, simply spoon the batter into the madeleine pan.
• For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate wafers.
• Adding a little almond extract alongside vanilla can add a subtle nutty aroma.

Storage

Store the madeleines in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but let them come to room temperature before serving. The white chocolate garnish is best enjoyed fresh, so avoid moist storage environments. Reheat gently in a warm oven for a few minutes if desired to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry puree in advance?

Yes, you can prepare the strawberry puree a day ahead and keep it refrigerated in a sealed container. Stir well before using.

What if I don’t have madeleine pans?

If you don’t have madeleine pans, you can use mini muffin pans as a substitute, though the cookies won’t have the traditional shell shape.

Strawberry White Chocolate Madeleines with Lemon Zest Recipe

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★★★★★

4.4 from 118 reviews

• Author: Lila
• Total Time: 1 hour
• Yield: 22 madeleines 1x
• Diet: Vegetarian

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Description

These Strawberry Madeleines are delicate, buttery French shell-shaped cakes infused with a subtle strawberry flavor and a hint of lemon zest. Topped with a smooth white chocolate dip and garnished with freeze-dried strawberries and lemon zest, they make an elegant treat perfect for afternoon tea or special occasions.

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Ingredients

Scale 1x2x3x

Strawberry Puree

• 1/2 cup strawberries
• 1 tablespoon white granulated sugar
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Madeleine Batter

• 2 cups all-purpose flour
• 3/4 cup white granulated sugar
• 1 teaspoon baking powder (room temperature)
• 4 large eggs
• 1 stick unsalted butter (melted and cooled to room temperature)
• Few drops pink gel food coloring (optional)

Garnish

• 1 cup white chocolate wafers
• Freeze-dried strawberries (finely chopped)
• Lemon zest (for garnish)

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Instructions

1. Make Strawberry Puree: Place strawberries, 1 tablespoon sugar, lemon zest, lemon juice, and vanilla extract in a blender. Blend until smooth to create a fresh strawberry puree.
2. Beat Eggs and Sugar: In a large bowl, beat 4 eggs with 3/4 cup granulated sugar until the mixture becomes white and foamy, which will incorporate air for lightness.
3. Combine Dry Ingredients and Puree: Add 4 tablespoons of the prepared strawberry puree, all-purpose flour, and baking powder to the egg mixture. Whisk gently until the flour is fully incorporated, forming a smooth batter.
4. Incorporate Butter: Stir in the melted and cooled unsalted butter using a spatula, folding carefully to maintain the airy texture of the batter.
5. Add Color: Add a few drops of pink gel food coloring to enhance the strawberry color. Stir gently to combine.
6. Prepare Madeleine Pan: Use a kitchen brush to butter the madeleine molds thoroughly, then sprinkle with flour and tap out any excess to prevent sticking during baking.
7. Fill the Molds: Transfer the batter into a pastry bag and pipe it into each madeleine well, filling them about 3/4 full to allow space for rising.
8. Chill the Batter: Refrigerate the filled madeleine pan for 20-30 minutes. This resting period helps the batter firm up and enhances the signature hump of madeleines during baking.
9. Preheat Oven: Preheat your oven to 395°F (220°C) to ensure it’s hot enough before baking.
10. Bake: Place the chilled pan directly into the oven and bake the madeleines for 7-8 minutes or until they are puffed and golden around the edges.
11. Cool: Remove madeleines from the oven and let them cool on a wire rack before removing them from the molds to maintain their shape and texture.
12. Melt White Chocolate: Melt the white chocolate wafers according to package instructions, either using a microwave in short bursts or a double boiler.
13. Dip and Garnish: Dip one side of each cooled madeleine into the melted white chocolate. Place them on a wire rack with the chocolate side facing up, then immediately sprinkle finely chopped freeze-dried strawberries and a bit of lemon zest on the chocolate to garnish.
14. Serve: Allow the chocolate to harden completely before serving for a crisp finish and a delightful taste contrast.

Notes

• Ensure the butter is melted and cooled to room temperature to prevent cooking the eggs when mixing.
• Refrigeration of batter is key for achieving the classic hump shape of madeleines.
• Use freeze-dried strawberries for garnish to add texture without moisture.
• If you prefer, skip the food coloring and rely on the natural pink from strawberries.
• Madeleines are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Strawberry Madeleines, French cookies, white chocolate, lemon zest, baked treats, strawberry puree