Recipe for strawberry white chocolate madeleines: flavorful strawberry cakes dipped in creamy white chocolate and sprinkled with crushed, dried strawberries.
About Strawberry White Chocolate Madeleines
Madeleines are the perfect cross between a little cake and a cookie. Some say they are strictly a cake, but I think they could be both. Madeleines are known for their classic dome shape when they’re baked. They are baked in a special shell shape pan or mold. Unfortunately you can’t bake them without the specific pan. (I personally love Silpat’s madeleine mold). They are best served fresh, and unfortunately only stay good for a day or so.
These madeleines are strawberry flavored and then dipped in white chocolate. They are finished with a little sprinkle of crushed, dried strawberries The recipe for these madeleines is adapted from the late and great Julia Child’s madeleines recipe. They require a special baking method but if you follow the steps you will get perfect domed madeleines every time.
Ingredients for Strawberry White Chocolate Madeleines
- Flour– all purpose is used
- Sugar– granulated sugar is used to sweeten the madeleines
- Eggs– make sure they are room temperature
- Butter-it gets melted, I use unsalted
- Freeze dried strawberries- are ground and added to give these madeleines the best strawberry flavor
- Vanilla– I recommend vanilla bean paste for the best flavor
- Baking powder– just a little helps the madeleines to rise
- Salt– just a little brings out all the other flavors
- White chocolate- is melted and used as a dip on the madeleines
- Pink food coloring- just a little adds a nice pink hue to these madeleines
- Coconut oil- just a little is melted with the white chocolate
How to Make Strawberry White Chocolate Madeleines
Method for the Madeleines
Melt 9 tablespoon of unsalted butter and set aside to cool slightly.
Add ⅔ cups of granulated sugar and 2 room temperature eggs to a large bowl. Beat the eggs and sugar on high with an electric mixer for 5-8 minutes, or until the mixture is pale yellow and shiny. This step helps to ensure the tops of the madeleines dome properly.
Next add in ½ teaspoon of vanilla and mix just until combined.
Grind ¾ cup of freeze dried strawberries in a food processor.
In a small bowl sift together 1 cup of all purpose flour, ½ teaspoon of baking powder, ⅛ teaspoon of salt and the freeze dried strawberries.
Slowly add the dry ingredients to the egg/sugar mixture and fold in until everything is combined.
Next pour in the cooled but still liquid butter and fold in just until combined. Don't over mix the batter. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 400 degrees. Brush melted butter into each madeleine mold. Add about 1 tablespoon of batter into each mold.
Bake the madeleines for 9-10 minutes, until they have domed. Remove them from the oven and let them cool in their pan for a few minutes, then transfer them to a cooling rack to completely cool.
Finishing the Madeleines
While they are cooling melt ½ cup of white chocolate chips and ½ teaspoon of coconut oil.
Dip each madeleine in the melted white chocolate then sprinkle each with a little crushed freeze dried strawberries if you desire. Let the chocolate cool and harden. Placing them in the fridge helps the chocolate to set faster.
Serve them once the chocolate has set. Store left overs in an air tight container, but unfortunately they will only be best on day 1 of baking.
If you make these madeleines tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try:
Double Dark Chocolate Madeleines
Chocolate Covered Strawberry Cake
📖 Recipe
Strawberry White Chocolate Madeleines
Ingredients
- 2 eggs
- ⅔ cup granulated sugar
- 9 tablespoon unsalted butter
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ¾ cup freeze dried strawberries
- pink gel food coloring
- ½ cup white chocolate chips
- ½ teaspoon coconut oil
Instructions
- Melt 9 tablespoon of unsalted butter and set aside to cool slightly.
- Add ⅔ cups of granulated sugar and 2 room temperature eggs to a large bowl. Beat the eggs and sugar on high with an electric mixer for 5-8 minutes, or until the mixture is pale yellow and shiny. This step helps to ensure the tops of the madeleines dome properly.
- Next add in ½ teaspoon of vanilla and mix just until combined.
- Grind ¾ cup of freeze dried strawberries in a food processor.
- In a small bowl sift together 1 cup of all purpose flour, ½ teaspoon of baking powder and ⅛ teaspoon of salt and the freeze dried strawberries.
- Slowly add the dry ingredients to the egg/sugar mixture and fold in until everything is combined.
- Next pour in the cooled but still liquid butter and fold in just until combined. Don't over mix the batter. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 400 degrees. Brush melted butter into each madeleine mold. Add about 1 tablespoon of batter into each mold.
- Bake the madeleines for 9-10 minutes, until they have domed. Remove them from the oven and let them cool in their pan for a few minutes, then transfer them to a cooling rack to completely cool.
- While they are cooling melt ½ cup of white chocolate chips and ½ teaspoon of coconut oil.
- Dip each madeleine in the melted white chocolate then sprinkle each with a little crushed freeze dried strawberries if you desire. Let the chocolate cool and harden. Placing them in the fridge helps the chocolate to set faster.
- Serve them once the chocolate has set.
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