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?
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
- ¾ 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
- To make strawberry puree, place 1&1/2 cups chopped strawberries with 1 tablespoon sugar in blender/ bowl and blend until smooth.
- 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
- Butter madeleine baking pans and sprinkle with some flour and shake off excess.
- Using a pastry bag fill each madeleine cup of the tray at ¾.
- Refrigerate the pan with the batter for at least 20 minutes.
- 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.
*The colder the madeleine batter is, the more likely it is that the madeleines will have that classic "bump" on the back.