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Strawberry White Chocolate Madeleines

5 from 1 vote
Servings 22 madeleines

Ingredients
 

  • 2 eggs
  • 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.

Notes

Store left overs in an air tight container, but unfortunately they will only be best on day 1 of baking.
Tried this recipe?Let us know how it was!