Where did madeleine cookies get their name?

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.

How long do madeleine cookies keep?

They are best the day they are made, but if you still have some you want to store be sure to put them in an airtight container in the fridge. This may buy you another day or two.

Can you freeze madeleine cookies?

If needed, you can freeze them just be sure to wrap them tightly and thoroughly. They should keep in the freezer for up to 2 months.

The Easiest Strawberry Madeleine Cookies Recipe

Description

Serving you the easiest recipe to get perfect, light and airy Strawberry Madeleine Cookies! This strawberry version is a fun and fresh twist on a classic French madeleine (aka little butter cake). Made with a strawberry puree and dusted with powdered sugar, these are a sure to be a spring favorite!

Ingredients

Units Scale

SRAWBERRY 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
1/2 teaspoon baking powder
10 tablespoons unsalted butter, melted & cooled
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup strawberry puree
Powdered sugar

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Instructions

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!
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, baking powder, 1/2 cup strawberry puree, cooled butter, vanilla extract, and lemon zest.
Chill. Cover and chill batter in fridge for 30 minutes in order to get the signature curved madeleine back when baking.
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 3 days.