A summer twist on classic French madeleines. Not quite cookies and not quite cakes, madeleines are a buttery seashell shaped treat that’s usually flavored with nothing more than a wisp of vanilla. With the addition of some fresh strawberry puree and lemon zest these strawberry madeleines are transformed into something quite special.
Fruit puree is the go-to companion for desserts. Who doesn’t enjoy the taste of fruit, accompanied by the backdrop of something sweet? Its hard to replace the taste of real fruit with fruit flavored extracts.
Fruit purees can be used for a range of different things although baking seems to be one of the most popular. The natural sugar in fruit, alongside the retained flavors, colors and smells help create some really good baked items. Purees can also be frozen to last longer.
Strawberry madeleines are simple and quick to make but special enough to stand out!
| Servings |
|
- 1 1/2 cups fresh strawberries
- 1 Tbsp sugar
- 4 eggs
- 3/4 cup sugar
- 2 cups flour
- 1 tsp baking powder
- lemon zest
- 1/2 cup unsalted butter, melted & cooled
- Powdered sugar for dusting
Ingredients
Strawberry Puree
Madeleines
|
Rate this recipe!
|
- In a food processor, place strawberries & sugar. Process until smooth.
- Butter madeleine baking pans. Sprinkle with some flour then shake off excess.
- In a large bowl, beat eggs & sugar until mixture becomes almost white & foamy. Add strawberry puree, flour, baking powder & lemon zest; whisk until flour is incorporated. Stir the butter gently into the batter using a spatula.
- Using a pastry bag, fill each madeleine cup of the tray 3/4 full. Refrigerate the pan with batter for at least 30 minutes.
- Preheat oven to 375 F.
- Remove the pan with the batter from the fridge & bake for 7-8 minutes. Remove from oven & allow to cool a little bit on a wire rack before serving. Dust with powdered sugar if you wish.