Strawberry Madeleines
Madeleines are small sponge cakes with distinct shell-like shapes and while there is no doubt they came from France, their actual origin story has many legends. All I know is they are light little delights of goodness.
These can be made with so many different fruits, flavoring through extract, spices, and more. Play with these and have fun!!!!
Servings:
60
yield(s)
Prep Time:
40
mins
Cook Time:
8
mins
Total Time:
48
mins
Ingredients
Puree
-
1/2
cup
strawberries sliced
-
1 1/2
tsp
sugar
Madeleines
-
4
eggs
(216g baker's measure)
-
3/4
cup
sugar
(131g baker's measure)
-
2
cup
all purpose flour
(266g baker's measure)
-
1
tsp
baking powder
(4g baker's measure)
-
1
stick
unsalted butter melted & cooled
(110g baker's measure)
-
1/2
tsp
extract
(2g baker's measure - optional vanilla, almond or strawberry work best in this recipe)
Pan Grease
-
ghee or melted butter to brush into pans
(I prefer ghee)
Instructions
Puree
-
Place strawberries and sugar in food processor and mix till smooth
Madeleines
-
Beat eggs and sugar until nearly white and foamy looking
-
Add puree, flour, and baking powder and mix until combined
-
Add butter and mix on low until combined
-
Cover and chill for at least 20 minutes
-
Preheat oven to 395
-
Using ghee or melted butter, brush your madeleine pans
-
Using a pastry bag with just the very end of the tip cut off, fill pans 3/4 full
-
Bake 7-8 minutes, allow to cool away from the stove for 10 minutes before removing from pans, complete cooling on wire rack