Delightful Strawberry Madeleines coated with a delicious White Chocolate Strawberry Shell! Not only are these adorable heart shaped madeleines irresistible, they are also perfect for Valentine's Day or for any occasion!
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What Are Madeleines?
In short, they are little French butter cakes. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. The texture is light and soft and slightly crisp on the edges. Madeleines are typically served plain or with a dusting of powdered sugar, however modern ones can be glazed or dipped in a chocolate shell.
Ingredient Notes
Strawberry Madeleines
- White Sugar - We are just sticking with white sugar.
- Eggs - Helps with rising.
- Lemon Zest - Compliments the strawberry so well.
- Vanilla - You can use vanilla paste or vanilla extract.
- All-Purpose Flour
- Baking Powder - Will help the madeleines puff up.
- Salt - Rounds out the sweetness.
- Freeze-Dried Strawberries - Will be ground to a fine powder. Adds bold strawberry flavor without adding extra moisture.
- Unsalted Butter - Adds flavor and richness.
- Gel Food Coloring (optional) - Although the freeze-dried strawberries add some color, you can use a few drops of food coloring to give the madeleines a pinker hue.
White Chocolate Strawberry Shell
- White Chocolate - You can use white chocolate chips or bars.
- Freeze-Dried Strawberries - Adds amazing flavor and color!
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these amazing Strawberry Madeleines! Please find the detailed instructions in the recipe card at the end of this post.
Step 1 - Make Madeleines Batter - With a hand-held or stand mixer fitted with the whisk attachment, whisk eggs and sugar on high speed for 8 to 9 minutes (set a timer!). The mixture will be thick, pale in color, and form ribbons when you lift the beater(s).
Step 2 - Once the sugar and eggs are ready, add the lemon zest, vanilla and gel food coloring (if using) and mix until combined. About 30 seconds. *If you want a pinker hue to the madeleines, add a drop or 2 of pink or red gel food coloring. However, this is totally optional.
Step 3 - Sift in the dry ingredients into the mixture. It's important to sift to remove any lumps that may remain from the freeze-dried strawberry. Switch to a rubber spatula and gently fold into the sugar/egg mixture just until combined. Don't overmix.
Step 4 - Finally, add your cooled melted butter (should still be in liquid form) into the batter and incorporate just until combined. Remember not to overmix it as you do not want to deflate all the air bubbles. Place a piece of cling wrap directly onto on the batter to prevent a skin from forming. Chill for 1 hour.
Step 5 - In the final 10 minutes of chilling, preheat the oven to 375ºF (190ºC). Melt 1 to 2 tablespoons of butter and generously grease your madeleine pan. Scoop a heaping tablespoon of batter and place into the middle of each cavity. Don't worry about spreading it to the corners. The batter will spread and fill out as it bakes in the oven. If you only have 1 pan and have leftover batter, place it back into the fridge.
Step 6. Bake for 10 to 12 minutes. It's ready when the center of the hump springs back when gently pressed. Keep in the pan for several minutes, then transfer to a cooling rack to cool.
Clean your madeleine pan and bake off the rest of the batter.
Step 7 - Make your White Chocolate Strawberry Shell - Chop the white chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Once your chocolate is completely melted, carefully transfer the bowl onto the counter and stir in the reserved strawberry powder. Next, strain your chocolate to remove and large lumps from the freeze-dried strawberries.
Step 8 - Make sure your Madeleine pan is clean for this next step. Add about 1 ½ teaspoons of the strawberry chocolate into the center of each cavity. Gently press the scalloped side of each madeleine into the chocolate. Freeze for about 30 minutes or until the chocolate is solid.
Step 9 - To release the madeleines from the metal pan, place 1 hand in the top left corner and the other hand in the bottom right corner and twist in the opposite direction. They should release pretty easily once they are fully set. If the madeleines do not come out, freeze for another 5 minutes and try again. Let the madeleines come back to room temperature before enjoying!
Variations
- Dip in Chocolate - Try dipping them in milk chocolate or dark chocolate.
- Dust with Powdered Sugar - Not a fan of chocolate? Give them a light dusting of confectioner's sugar.
Equipment
- Madeleine Pan
- Electric Mixer
Storage
- Madeleines are best consumed within the first few hours they are baked. Unfortunately, it dries out significantly the next day.
Expert Tips!
- Use a kitchen scale to weigh all your ingredients. It's the best and most accurate way to bake.
- Measure your flour correctly. If you are not using a kitchen scale, fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Use room temperature ingredients. This is key to creating a smooth batter. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
- Beat the eggs and sugar for a long time. You want to beat the eggs and sugar for 8 minutes (don't forget to set a timer) to ensure that you've whipped enough air into the mixture. The consistency should be thick and the color should be a pale off-white.
- Don't overmix the batter - Madeleines get most of its lift from the tiny air bubbles beaten into the eggs. You'll want to be gentle with your delicate batter as over mixing can deflate those air bubbles.
- Chill the batter. Letting the batter chill in the fridge before scooping and baking, allows the butter to firm up and trap all those air bubbles you created in the batter. The batter should become very spongy and airy after chilling.
- Melt the white chocolate with very low heat. White chocolate has a tendency to seize very easily if it's heated too quickly or at too high of a temperature. If possible, melt the white chocolate in a double boiler. If you're melting it in a microwave, use short 20-30 second bursts, stirring after each time.
- Madeleines are best freshly baked. Madeleines have the best texture when freshly baked and enjoyed on the same day.
FAQ
The dough can be chilled in the fridge for up to 2 days in advance. However, baked madeleines are best eaten freshly baked, so it's not recommended to bake them ahead of time.
Madeleines are small French butter cakes. The are often referred to as cookies because of their size.
It's likely that your batter was not cold enough. Make sure you are chilling the dough for at least 1 hour or for up to 2 days.
I came across this great article on King Authur's website regarding, madeleine pan alternatives. I have not tested with other pans, so I'm unable to make any suggestions. Please let me know if you do!
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Did you try this recipe? Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Strawberry Madeleines
- Total Time: 1 Hr + 30 Mins
- Yield: 18 to 20
Description
Delightful Strawberry Madeleines coated with a delicious White Chocolate Strawberry Shell! Not only are these adorable heart shaped madeleines irresistible, they are also perfect for Valentine's Day!
Ingredients
Strawberry Madeleines
- 2 Large Eggs, room temp
- ½ Cup + 1 tablespoon (112g) White Sugar
- 1 Tsp Vanilla
- 1 Tsp Lemon Zest
- ¾ Cup (90g) All-Purpose Flour
- ½ Tsp Baking Powder
- ½ Tsp Fine Salt
- ⅓ Cup (24g) Freeze-Dried Strawberry Powder (see note below)
- 1 Stick/8 tablespoon (113g) Unsalted Butter, melted
- Pink Gel Food Coloring (optional)
White Chocolate Strawberry Shell
- 9 Oz White Chocolate, melted
- 2 Tbsps (10g) Freeze-Dried Strawberry Powder
Instructions
-
Make Madeleines Batter - With a hand-held or stand mixer fitted with the whisk attachment, whisk eggs and sugar on high speed for 8 to 9 minutes (set a timer!). The mixture will be thick, pale in color, and form ribbons when you lift the beater(s).
-
While the sugar and eggs are beating, use this time to get your dry ingredients ready. Grind the freeze-dried strawberries into a fine powder. You can use a food processor or coffee grinder. Transfer the strawberry powder (reserving 2 tablespoons for the chocolate shell) into a medium sized bowl, followed by the flour, baking powder and salt. Combine and set aside.
Also, use this time to melt your butter in the microwave or small saucepan and set aside to cool.
-
Once the sugar and eggs are ready, add the lemon zest, vanilla and gel food coloring (if using) and mix until combined. About 30 seconds. *If you want a pinker hue to the madeleines, add a drop or 2 of pink or red gel food coloring. However, this is totally optional.
-
Sift in the dry ingredients into the mixture. It's important to sift to remove any lumps that may remain from the freeze-dried strawberry. Switch to a rubber spatula and gently fold into the sugar/egg mixture just until combined. Don't overmix.
-
Finally, add your cooled melted butter (should still be in liquid form) into the batter and incorporate just until combined. Remember not to overmix it as you do not want to deflate all the air bubbles. Place a piece of cling wrap directly onto on the batter to prevent a skin from forming. Chill for 1 hour.
-
In the final 10 minutes of chilling, preheat the oven to 375ºF (190ºC). Melt 1 to 2 tablespoons of butter and generously grease your madeleine pan. Scoop a heaping tablespoon of batter and place into the middle of each cavity. Don't worry about spreading it to the corners. The batter will spread and fill out as it bakes in the oven. If you only have 1 pan and have leftover batter, place it back into the fridge.
Bake for 10 to 12 minutes. It's ready when the center of the hump springs back when gently pressed. Keep in the pan for several minutes, then transfer to a cooling rack to cool.
Clean your madeleine pan and bake off the rest of the batter.
-
Make your White Chocolate Strawberry Shell - Chop the white chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Once your chocolate is completely melted, carefully transfer the bowl onto the counter and stir in the reserved strawberry powder. Next, strain your chocolate to remove and large lumps from the freeze-dried strawberries.
-
Make sure your Madeleine pan is clean for this next step. Add about 1 ½ teaspoons of the strawberry chocolate into the center of each cavity. Gently press the scalloped side of each madeleine into the chocolate. Freeze for about 30 minutes or until the chocolate is solid.
-
To release the madeleines from the metal pan, place 1 hand in the top left corner and the other hand in the bottom right corner and twist in the opposite direction. They should release pretty easily once they are fully set. If the madeleines do not come out, freeze for another 5 minutes and try again. Let the madeleines come back to room temperature before enjoying!
Notes
- Madeleines are best consumed the same day it's baked. Unfortunately, it dries out significantly the next day.
- I buy my freeze dried strawberries from Trader Joes and I grind up the whole bag which is (34g or 1.2 oz). After grinding, reserve 2 tablespoons for the chocolate shell and the rest will be added to the batter, which is about ⅓ cup.
- Prep Time: 20 Minutes
- Chill Time: 1 Hour
- Cook Time: 10 to 12 Minutes
- Cuisine: French
Trinh says
There were so good! Great strawberry flavor. I especially love the white chocolate shell!
Lisa says
Hi Trinh, thank you so much for your review! The white chocolate shell is just so irresistible!
Kelsey says
These turned out so good! I added a little bit of red food coloring to make them bright red and it was perfect! LOVE the chocolate shell! <3
Lisa says
Hi Kelsey, I'm so happy to hear that you enjoyed them. They are such a treat! Thank you so much for trying them! ☺️
Anonymous says
I made these with raspberry powder instead and I let the dough rest in the refrigerator overnight. It baked up with the perfect hump and was really yummy!!
Lisa says
Raspberry madeleines sound incredible! Thank you so much for your review!!
Bre says
Perfect for Valentines!
Lisa says
They truly are! Thank you for stopping by!😊