Yields: 60 4 centimeters madeleines
Recipe by A Cupcake for a Love, with adaptations.
1 1/2 cups (260g) strawberry
2 cups, minus 2 tablespoons (125g) flour (meaning you should measure out 1 cup then remove 2 tablespoons)
3/4 cups (150g) sugar
1 teaspoon baking powder
red food coloring (optional)
1 – Melt the butter in a small saucepan, over low heat. Remove from the stove and let it cool. While that’s happening, clean each strawberry by removing the stems.
2 – Process the strawberries until you get a puree. You should have about 1/2 cup of puree, something like 230g.
3 – Beat the eggs and sugar until you get a consistent cream, about 4 minutes. Add the puree and beat again.
4 – Sift the flour and baking powder together. Add them to the eggs mixture and beat until incorporated. Add the melted butter slowly, beating constantly. Change for a spatula if you prefer.
5 – If you are using food coloring, mix it in now. Without it, the madeleines will be a very light pink. If you want more vibrant color, use the food coloring. I used just one drop and it was enough for me.
6 – The batter will rest a bit on the fridge. You can surely make these on the day before and bake on the next, this will also make the madeleines better (according to my patisserie teacher). If you are baking them now, let the batter rest inside the fridge for about 20 minutes and meanwhile preheat your oven to 180˚C (350˚F).
7 – Butter and flour your madeleine pan and fill the cavities with about 1 tablespoon of batter if your pan is like mine (4 centimeters madeleines). They will rise a bit. Bake them for about 5 minutos, or until they are done. It’s difficult to see because of the red color, but you can test the one in the middle of the pan: if that one is ready, the rest surely are as well.
They will last for about two days outside the fridge because there’s fresh strawberries in the batter.