Strawberry Madeleines
Prep time: 
Cook time: 
Total time: 
Serves: 24 cakes
  • 11/2 cups/210g plain or all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs, lightly beaten
  • 1 cup/221g granulated sugar
  • 1 teaspoon lemon zest
  • ½ cup/120g strawberry puree (1 cup strawberries with tablespoon sugar, whizzed in a blender)
  • 9 tablespoons/130g butter, melted and cooled
  • natural red food colour (optional)
  • ½ teaspoon strawberry flavouring (optional)
  1. Preheat oven to 350℉/180℃
  2. Grease two, 12 hole madeleine pans with butter or non stick spray.
  3. Mix the flour, baking powder and salt together and keep aside.
  4. In a bowl of the mixer with a paddle attachment, beat the sugar with the lemon zest.
  5. Once the sugar is fragrant, add the eggs and beat until light and ribbon like, about 5-8 minutes.
  6. Fold in the flour, a little bit at a time.
  7. Add the melted butter and mix until combined.
  8. Add the strawberry puree, flavouring, and colouring if using, and mix gently until well combined.
  9. Chill for at least 30 minutes.
  10. Remove form the fridge after 30 minutes.
  11. Drop spoonfuls into the madeleine pans.
  12. Place in the centre of the oven for 15/20 minutes until madeleines are risen and firm.
  13. Cool on a wire rack and dust with powdered sugar before serving.
If you are using a shiny, metal madeleine pan, then increase the heat to 375℉/190℃ and bake for 15/20 minutes. If you are using non stick, dark coated pans, use LOWER heat of 350℉/180℃.
Recipe by Coffee and Crumpets at