Spring twist on classic French madeleines. Light and fresh strawberry madeleines made with a strawberry puree and dusted with powdered sugar.
Madeleines have my heart! I have mentioned before how I have a slight obsession with French sweets (like this easy macaroons recipe!) and madeleines may be to blame. Simple and quick to make but special enough to stand out! I mean who doesn’t love any dessert that looks like a seashell?! P.S. My gold madeleine pan is currently on sale here!
To start, melt butter and set it aside so it has time to cool completely. Make your strawberry puree by mixing 1 cup of strawberries and one tablespoon of sugar until completely smooth.
Mix together eggs, sugar, and salt with a hand mixer until the mixture becomes foamy. Add in flour, strawberry puree, cooled butter, vanilla extract, and lemon zest. Mix gently as to not lose the thickness of the batter. Cover and place batter in fridge for 30 minutes in order to get the signature curved madeleine back!
Place batter into each shell in the madeleine pan about 1 tablespoon of batter should do the trick. Bake at 375 degrees for 10-12 minutes or until madeleines are lightly golden on edges. Let cool completely. Dust with powdered sugar and serve. Recipe card below!