I don't usually like specialty kitchen equipment. I don't like to make room in my kitchen for things that serve only one purpose. But, for the classic shell shape madeleine I made an exception. My daughter has been asking for strawberry cake, but it's January definitely not strawberry season. So, I decided to get my madeleine tray out and make her some strawberry madeleines using freeze dried strawberries. I love the beautiful deep pink speckles inside the cakes and a dusting of blushing pink strawberry powder sugar on top adds even more strawberry flavor. Are you ready to taste Spring in the Winter?
Ingredients:
For the madeleines:
282g (20 tablespoons) butter, meted
200 (1 cup) white sugar
44g (6 tablespoons) brown sugar
4 teaspoons vanilla
4 eggs
310g (2 1/2 cups) flour
1/2 salt
zest of 2 small oranges
4 tablespoons freeze dried strawberries, ground
For the strawberry powder sugar:
50g powder sugar
7g freeze dried strawberries
Method:
Pre-heat the oven to 350 degrees and have the madeleine tray ready.
Makes 24-26 madeleines
In a large bowl, mix the eggs, sugar and vanilla together until well incorporated. Next, drizzle in the melted butter while the mixer is running. Then, add the flour, salt, orange zest and freeze-dried strawberries and mix until just combined, don't over mix. Spoon the batter into the madeleine tray and bake for 12-15 minuets or until they a golden brown around the edges. Allow them to cool in the tray for 5 minuets then turn them out onto a cooling rack to cool completely.
While the madeleines are cooling, blend the freeze dried strawberries and powder sugar together. Sift the strawberry powder sugar over the cooled madeleines and enjoy!
I sure hope you give these strawberry madeleines a try this Valentine's Day! If you want to stay in the loop and never miss another blog post, subscribe to my blog here.
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