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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Incorporate Butter: Stir in the melted and cooled unsalted butter using a spatula, folding carefully to maintain the airy texture of the batter.
- Add Color: Add a few drops of pink gel food coloring to enhance the strawberry color. Stir gently to combine.
- 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.
- 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.
- 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.
- Preheat Oven: Preheat your oven to 395°F (220°C) to ensure it’s hot enough before baking.
- 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.
- 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.
- Melt White Chocolate: Melt the white chocolate wafers according to package instructions, either using a microwave in short bursts or a double boiler.
- 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.
- 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
