You haven’t fully experienced the goodness of a Madeleine Cookie until you’ve tried Strawberry Madeleine Cookies!
One thing that I really love about baking, is making different versions of the same dessert…bringing its flavors to a whole new delicious level!
My sisters and I LOVE Madeleine Cookies! There’s just something so delicious and elegant about them, almost like they’re mini cakes in cookie form.
Recently I decided to experiment more with Madeleine Cookies and add strawberries in them. I had seen some really bright red strawberry Madeleine cookies on Pinterest, and wanted to recreate that.
But as I was looking through the recipe, I saw that it called for red food coloring. Ah, so that’s how they achieved such a deep red color! Now if you know me, you know that food coloring is a big no no in my house! I try as much as possible not to use artificial chemicals in my baking. So I had to come up with another solution. I grabbed my trusted Gourmet Madeleine Cookie recipe and went to work.
The first thing I did was add some pureed strawberries in the batter, only to have it turn a sick light pink. Not nice, but I wasn’t giving up! I put the cookies in the oven and started working on a strawberry glaze. Best decision ever! You not only get the strawberry flavor in the cookies, but you enhance it with an amazing strawberry glaze.
I’m very happy with the color I achieved in the end. It’s still not as red as the original, but you can tell it’s a natural red which is what’s important! Everyone likes icing on their cakes, and the same is true for cookies! Try this recipe before summer says good-bye!
Jessica the Baker
Gourmet Strawberry Madeleine Cookies:
2 large eggs
2/3 cups sugar
1 tsp. vanilla extract
1 pinch salt
1 1/8 cups flour
10 Tbsp. melted butter
4 mashed strawberries
1 1/2 cups powdered sugar
4 mashed strawberries
1 Tbsp. lemon juice
Preheat oven to 375 degrees. Generously butter and flour pan for large madeleines.
Using electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Fold in the mashed strawberries.
Spoon 1 Tbsp. batter into each indention in pan. Bake until puffed and brown, about 10-16 min. Cool 5 min. Gently remove from pan, and allow them to cool completely.
To make the strawberry glaze, mix the powdered sugar with the mashed strawberries and lemon juice. Dip each Madeleine cookie into the strawberry glaze and place on a wire rack that sits on top of a cookie sheet to catch the drips. If necessary, you can double-dip the cookies after the first layer has set a little. If the glaze is a bit too runny, add more powdered sugar. Allow the glaze to set completely before serving. You can also refrigerate them to speed up the process.