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madeleines
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Ingredients
- 1/2 cup (113g) plus 2 tablespoons (28g) unsalted melted butter, divided
- zest of 1 medium lemon
- 1 teaspoon pure vanilla extract
- 3/4 cup plus 2 tablespoons (110g) all purpose flour, sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (120g) powdered sugar, sifted
- 2 1/2-3 tablespoons puréed strawberries
Ingredients
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Instructions
- In a small bowl, mix together 1/2 cup (113g) of the melted butter with the lemon zest and vanilla extract. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside
- In a large bowl, beat the eggs and granulated sugar, with an electric mixer at medium-high speed, to ribbon stage, about 8 minutes. The batter should look thick, voluminous and light in color.
- Sift the flour mixture into the egg mixture in 2 additions, gently folding it in just until combined.
- Gently fold the butter mixture into the batter in 3 additions. Cover and refrigerate the batter for 30-45 minutes.
- Meanwhile, preheat the oven to 350ºF (180ºC). Brush the molds of a heart-shaped madeleine pan* with melted butter, making sure to get butter into all of the crevices.
- Scoop about a generous tablespoon of batter into each of the molds. Bake until the tops are puffed and springy and the edges start to turn light golden brown, about 8-10 minutes. Transfer the madeleines to a cooling rack.
- To make the icing, whisk the powdered sugar together with 1 tablespoon of melted butter and 2 tablespoons of puréed strawberries in a medium bowl. Add more of the puréed strawberries until your desired consistency is achieved.
- Brush the scalloped side of the cooled madeleines with the strawberry icing, using a small pastry brush. (Alternately, you can thin the icing with a bit of milk and dunk one side fo the madeleines into the icing.
Recipe Notes
To find the heart-shaped madeleine pan I used, click here.