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strawberry madeleines with some sprinkled with crushed freeze-dried strawberries and some dipped in white chocolate
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Strawberry Madeleines
Prep Time
20 mins
Cook Time
10 mins
 
These delicate little cake-like cookies are packed with flavor. Each shell shaped dessert is loaded with freeze-dried strawberries and lemon zest. They are slightly crispy on the outside and soft on the inside and are a perfect accompaniment to tea or coffee.
Course: Dessert
Cuisine: French
Keyword: cookies, strawberry
Servings: 36
Calories: 69 kcal
Author: Beth Klosterboer
Ingredients
  • 1 cup freeze-dried strawberries
  • 1 ⅓ cup flour
  • 1 ¼ teaspoons baking powder
  • 2 tablespoons lemon zest
  • 1 pinch salt
  • 8 tablespoons (1 stick) butter
  • 2 eggs
  • ¼ cup milk
  • 1 cup sugar
  • 1 ½ tablespoons corn syrup
  • 1 teaspoon vanilla extract
Optional Toppings
  • 4 ounces melted white candy melts
  • 2 tablespoons freeze-dried strawberry crumbs
Instructions
  1. Pour the freeze-dried strawberries into a food processor and pulse until the strawberries become fine crumbs.
  2. Alternatively, you can smash the strawberries in a bag using a meat mallet, rolling pin, or skillet.
  3. Sift together the flour and baking powder. Stir in the strawberry crumbs, lemon zest, and salt, then set aside.
  4. Melt the butter then set aside for 10-15 minutes until the butter cools.
  5. Place the whole eggs in their shells in a bowl of hot tap water for 15 minutes.
  6. Heat the milk in the microwave for 5 seconds then let sit until needed.
  7. When ready, crack the eggs into a large mixing bowl.
  8. Sprinkle in the sugar.
  9. Beat, using an electric mixer set on medium speed for 3-4 minutes until the eggs thicken and become pale yellow.
  10. Add the corn syrup and vanilla then continue to beat just to combine.
  11. Fold in the dry ingredients (flour, baking powder, strawberries, lemon zest, and salt.)
  12. Stir in the melted and cooled butter and room temperature milk.
  13. Refrigerate the batter for at least 2 hours and up to 12 hours.
  14. Set a cookie sheet on the middle rack in the oven and preheat the oven to 375ºF.
  15. Lightly grease your Madeleine pan with butter or spray the pan with non-stick baking spray then dust lightly with flour (or with finely crushed freeze-dried strawberries).
  16. Spoon the Madeleine batter into a large pastry bag (keeping any reserved batter refrigerated).
  17. Pipe the batter into the prepared Madeleine pan filling the cavities about 75% full.
  18. Wet your fingertips and use them to press the batter into the crevices in the Madeleine pan.
  19. Chill the filled pan in the refrigerator for 30 minutes.
  20. Place the chilled pan of Madeleines on the hot baking pan in the oven for 12-14 minutes until the edges just begin to brown. When you press in the center of a Madeleine it should spring back.
  21. Unmold while still hot by turning the pan on its side and tapping it on the counter to allow the Madeleines to fall out.
  22. Allow the Madeleines to cool completely.
  23. Optional decoration:
  24. Dip the edge of a Madeleine in melted white candy melts then set on a parchment paper-lined baking sheet.
  25. Immediately sprinkle some freeze-dried strawberry crumbs over top.
  26. Refrigerate for about 5 minutes just until the candy coating hardens.
  27. Serve.
Recipe Notes

Madeleines are best if served the day they are made but can be stored in an airtight container for up to 3 days.