A baking blog with a dash of flour and love!
Sunday, March 29, 2015
My husband absolutely loves Madeleines! Whenever we go to Costco he has to pick up a box of them. Honestly, I can't say that I blame him... They buttery cookie with a soft inside and slightly crisp exterior is perfection.
When his Birthday rolled around on March 14th, I knew just what to make him... These strawberry Madeleines. They use a fresh strawberry puree for a pop of pink and butter... Lot's of butter. Please invest in one of these pans, it's so worth it!
For the Madeleines:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon lemon zest
3 large eggs, lightly beaten
1/2 cup strawberry puree (make this with 1 cup strawberries, 1 Tablespoon sugar, and a splash of water)
9 Tablespoons unsalted butter, melted and cooled slightly
Powdered sugar for dusting
Preheat oven to 350 degrees.
Lightly grease your Maeleine pan with cooking spray or shortening, set aside.
In a medium bowl, whisk together the flour, baking powder and salt, set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat together the sugar with the lemon zest until fragrant. Beat in the eggs until light and creamy, approx 5 minutes.
Gently mix in the flour a little bit at a time, just until combined.
Add in the melted butter and mix just until incorporated.
Add in the strawberry puree. If you're looking for a stronger strawberry flavor, add a dash of strawberry flavoring or if you want them more red in color, add a dash of red food coloring.
Chill the dough for 30 minutes in the refrigerator.
When time is up, scoop the dough into the molds, roughly 1 Tablespoon in size.
Place in the center of your oven and bake for 15-20 minutes or until puffed and cooked through. Cool on a wire rack and dust with powdered sugar before serving.
These cookies are great by themselves, fantastic with a bowl of chocolate ice cream, or dipped in a cup of coffee (my favorite way). Enjoy!
*recipe adapted from
Coffee and Crumpets
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