Add strawberry puree to Madeleine batter for a pretty-in-pink, tea-time treat.
- 2 cups All purpose flour
- 3/4 cup Sugar
- 110 g Unsalted butter, melted and cooled down
- 1 tsp Baking powder
- 4 Eggs
- 4 tbsp Strawberry puree
- 1 tbsp Sugar
- To make strawberry puree, place 1&1/2 cups chopped strawberries with 1 tablespoon sugar in blender/ bowl and blend until smooth.In a large bowl, beat eggs and sugar until the mixture becomes almost white and foamy. Add strawberry puree, flour and baking powder and whisk until the flour is incorporated. Stir the butter gently in the batter using a spatulaButter madeleine baking pans and sprinkle with some flour and shake off excess.Using a pastry bag fill each madeleine cup of the tray at ¾.Refrigerate the pan with the batter for at least 20 minutes.Meanwhile, preheat the oven to 395F/ 220C. Remove the pan with the batter from the fridge and bake for 7-8 minutes. Remove from the oven and allow to cool a little bit on a cake rack before serving them.
*In making this recipe I have used strawberries from a farm close by that were both full of flavor and also had proper red color. Now, we all know there are strawberries and not so quite strawberries, that lack flavor and color too. Although I am totally against adding red food coloring, if you want to achieve a pinkish color and you have a regular supermarket batch of strawberries you would like to consider adding some. *The colder the madeleine batter is, the more likely it is that the madeleines will have that classic "bump" on the back.