Strawberry Madeleine Cookies

These Strawberry Madeleine Cookies are a light and fresh twist on the classic French madeleine. Made with a strawberry puree and dusted with powdered sugar, these are a sure to be a spring favorite!

strawberry madeleine cookies on gold madeleine pan and light pink dish towel

 

Strawberry Madeleine Cookies

Madeleine cookies have long had 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. They are simple and quick to make, but special enough to stand out! I mean, who doesn’t love any dessert that looks like a seashell?

Let’s make some madeleines!

 

strawberry madeleine cookies on gold madeleine pan and light pink dish towel

 

First, I know what you’re wondering…

Why are they called madeleines?

So, this is cute story! Back in the 1700s, Louis XV fell head over heels for these cute little butter cakes that were made by a woman named Madeleine Paulmier. Like any good husband, he then got his wife, Maria Leszczynska, hooked on them as well. Maria couldn’t keep them to herself so she introduced them to the court in Versailles and they were a huge hit! Shortly after they became a household name in all of France! 

 

Why do Madeleines have a hump?

You always know if you’ve made a proper madeleine by its hump! But why the hump? After the batter is made it is chilled before baking. The temperature difference between the oven and the cool batter then creates a burst of steam that results in that glorious madeleine hump. The bigger the hump, the better the madeleine!

 

What can I use if I don’t have a madeleine pan? 

If you don’t have a madeleine pan, you can still make these cute little cakes! They will still have an amazing flavor, but will just bake up a little differently. You can definitely try a mini muffin pan, regular muffin pan, tartlet pan, or any other pan with smaller wells. 

 

strawberry madeleine cookies on gold madeleine pan and light pink dish towel

 

Ingredients For Strawberry Madeleine Cookies 

To make these madeleine cookies, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Butter – Unsalted and softened to room temperature. 
  • Sugar – We need both granulated sugar and confectioner’s sugar for these. 
  • Flour – All purpose flour, spooned and leveled. 
  • Salt – Iodized
  • Eggs – For the perfect cake like texture. 
  • Vanilla extract – Love how the extract plays with the fresh strawberry flavor. 
  • Lemon zest – A perfect flavor enhancer!
  • Strawberries – Fresh or frozen will work.

 

 

How to Make Strawberry Madeleine Cookies

To make these madeleines, simply:

  1. Make the strawberry puree. Add 1 cup of fresh (or completely thawed) strawberries and one tablespoon of sugar to a blender and pulse until mixture is completely smooth. You will have more than the recipe calls for. Pro tip: It makes a delicious dipping sauce for the baked ones too!
  2. Make the batter. In the bowl of a stand mixer fitted with the whisk attachment, mix together eggs, sugar, and salt on medium speed until the mixture becomes foamy. Lower speed to low and add in flour, 1/2 cup strawberry puree, cooled butter, vanilla extract, and lemon zest.
  3. Chill. Cover and chill batter in fridge for 30 minutes in order to get the signature curved madeleine back when baking.
  4. Bake. Place about 1 tablespoon of batter into each shell in the madeleine pan. 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!

To store: These madeleines are best if eaten within 2 days, but can store in the fridge for up to 5 days. 

 

 

Variations:

  • Change up the fruit – Pretty much any kind of fruit puree would work in these madeleines. I would try blueberry, cherry, or raspberry!
  • Dip in chocolate – Dip the top half of the baked madeleine into your favorite kind of chocolate for a really special sweetness!

 

 

More Fruit Filled Recipes You’ll Love!

 

strawberry madeleine cookies on gold madeleine pan and light pink dish towel

Strawberry Madeleine Cookies

Yield: 24 cookies

These Strawberry Madeleine Cookies are a light and fresh twist on the classic French madeleine. Made with a strawberry puree and dusted with powdered sugar, these are a sure to be a spring favorite!

Ingredients

  • STRAWBERRY PUREE
  • 1 cup fresh strawberries sliced
  • 1 tablespoon sugar
  • MADELEINES
  • 3 eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 10 tablespoons unsalted butter melted & cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup strawberry puree
  • Powdered sugar

Instructions

    1. Make the strawberry puree. Add 1 cup of fresh (or completely thawed) strawberries and one tablespoon of sugar to a blender and pulse until mixture is completely smooth. You will have more than the recipe calls for. Pro tip: It makes a delicious dipping sauce for the baked ones too!
    2. Make the batter. In the bowl of a stand mixer fitted with the whisk attachment, mix together eggs, sugar, and salt on medium speed until the mixture becomes foamy. Lower speed to low and add in flour, 1/2 cup strawberry puree, cooled butter, vanilla extract, and lemon zest.
    3. Chill. Cover and chill batter in fridge for 30 minutes in order to get the signature curved madeleine back when baking.
    4. Bake. Place about 1 tablespoon of batter into each shell in the madeleine pan. 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!

Notes

To store: These madeleines are best if eaten within 2 days, but can store in the fridge for up to 5 days. 

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Did you make this recipe?

I can’t wait to hear what you think of these Strawberry Madeleine Cookies! When you make them, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Welcome!

I'm Lauren, creator here at by Lauren Cermak! My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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