Strawberry Madeleines. Cute, pink, fluffy with soft, sticky bumps and lightly crisp edges.
Just perfect! Perfect for everyday tea time, next to a cup of coffee, a light dessert, perfect for any time of a day. I could have these beauties everyday. Perfect for Mother’s Day 🙂 I know it is way too early to be thinking of this but that’s what I had in my mind when I came with this recipe combination. My mum loves madeleines and strawberries like crazy, so why not combing them into the perfect treat?
How to make Strawberry Madeleines
Madeleines seem so easy to master and they are, if you follow the instructions carefully. One little step aside and you get a disaster. It only takes 5 minutes to prepare the batter and quite some patience to allow it to cool before baking them. I always find that time required for waiting to pass more quickly if I clean very carefully the bowl…you guessed, I mean, licking the bowl 🙂
Another critical point in this recipe is baking time and temperature. I found recipes with so different temperature recommendations. I even burnt 2 batches following a couple of them. In the end, my oven delivered these pink beauties (Thank God! I thought I’ll see only brown) at 395F, baked for 7 minutes. I am telling you, you’ll have to watch them like a hawk. The best way to test if they are ready is to press them lightly on the center hump and it should spring back at your touch if they are finished baking.
In making this recipe I have used strawberries from a farm close by that were both full of flavor and also had proper color. Now, we all know there are strawberries and not so quite strawberries, that lack flavor and color too. Although I am totally against adding red food coloring, if you want to achieve a pinkish color and you have a regular supermarket batch of strawberries you would like to consider adding some.
I like to serve (eat 🙂 ) them slightly cooled, still warm with no glaze (you can always add some chocolate glaze) next to a cup of coffee.
- 2 cups 250g all purpose flour
- 3/4 cup 150g sugar
- 1 stick 113g unsalted butter, melted and cooled down
- 1 teaspoon baking powder
- 4 eggs
- 4 tablespoons strawberry puree
- 1 tablespoon sugar
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To make strawberry puree, place 1&1/2 cups chopped strawberries with 1 tablespoon sugar in blender/ bowl and blend until smooth.
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In a large bowl, beat eggs and sugar until the mixture becomes almost white and foamy. Add strawberry puree, flour and baking powder and whisk until the flour is incorporated. Stir the butter gently in the batter using a spatula
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Butter madeleine baking pans and sprinkle with some flour and shake off excess.
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Using a pastry bag fill each madeleine cup of the tray at ¾.
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Refrigerate the pan with the batter for at least 20 minutes.
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Meanwhile, preheat the oven to 395F/ 220C. Remove the pan with the batter from the fridge and bake for 7-8 minutes. Remove from the oven and allow to cool a little bit on a cake rack before serving them.
*In making this recipe I have used strawberries from a farm close by that were both full of flavor and also had proper red color. Now, we all know there are strawberries and not so quite strawberries, that lack flavor and color too. Although I am totally against adding red food coloring, if you want to achieve a pinkish color and you have a regular supermarket batch of strawberries you would like to consider adding some.
*The colder the madeleine batter is, the more likely it is that the madeleines will have that classic "bump" on the back.
So pretty!
How absolutely gorgeous are these?? WOW! I had a friend who made kick-a** madeleines so never got around to teaching myself how to make them! I think I will have to teach myself now and I REALLY want these beautiful ones! So pink!! 😀
Such fun pictures! I love this twist on a classic cookie!
These are absolutely genius. I’ve never seen a pink madeleine before (strawberry flavour, no less!) and am really impressed with how beautiful they look. What a lovely post!
How pretty these madeleines are! I am still waiting to get my madeleine pan! I didn’t know they can be tricky to make. But they are too good to pass! I am bookmarking the recipe now. Once I have a pan, this will be the one to try.
Totally gobsmacked with the prettiness of these madeleines. Stunning photos – I started with a smile and finished with a smile.
Perfect!!!! Perfect!!! Perfect!!!! I love it so much I am going to make it RIGHT NOW.
<3 <3 <3
Madeleines are the best and these are extra amazing because they’re pink!
Not sure about the baking powder – they puff up too much and without food coloring you are not getting that color
Thanks Jo for stopping by! Never had this problem when adding baking powder. They were just perfect, not too fluffy, not too sticky. At least, this batch 🙂
Hi, love to try this recipe.. But can you tell me about instruction no. 5.Refrigerate for 20 minutes. <- what to refregirate and why?..
Sorry for my silly question.
Hi Rosaria! There is no such thing as silly questions 🙂 !!! Sorry, was not very clear in my recipe (have updated with a bit more clear steps). You need to refrigerate for at least 20 minutes the madeleine pan with the batter puree in each compartment. This way it is more likely the madeleines will have that classic “bump” on the back. Hope they will turned out beautiful! Thank you for stopping by! Have a wonderful week 🙂