Chocolate Covered Strawberry Madeleines

5 from 2 votes

Chocolate Covered Strawberry Madeleines

Mini strawberry cakes with crisp buttery edges, tender middles and TONS of strawberry flavor. These strawberry madeleines taste even better than they look!!

Prep Time30

Course: Dessert

Cuisine: French

Servings: madeleines

Calories: 238kcal

Author: Amanda Smallwood

Ingredients

For the Strawberry Puree

1 cup fresh strawberries mashed and reduced to ½ cup

For the Madeleines

½ cup unsalted butter melted and cooled
2 large eggs at room temperature
⅔ cup (128g) granulated sugar
1 teaspoon vanilla extract
1 cup (130g ) all-purpose flour
1 pinch sea salt

For the Strawberry Glaze

2 tablespoons strawberry juice
¼ cup confectioner's sugar

For the Garnish

4 ounces dark chocolate for dipping
1 tablespoon freeze dried strawberries for garnish crumbled for sprinkling

Instructions

For the Strawberry Puree

Rinse and slice strawberries. Add berries to a small saucepan.
Cook over medium heat until the strawberries are mush and reduced by half.
Remove the sauce from the heat. Allow to cool completely before moving on to the Madeleine batter.

For the Madeleine Batter

In a large glass measuring cup, melt ½ cup of butter (save the extra tablespoon for later)
In a small bowl, combine the flour with the salt.
Using the whisk attachment of your stand mixer, beat the eggs and sugar on high until light and fluffy. Stop the mixer and add the cooled strawberry puree and vanilla. Mix on low until just combined. Stop the mixer.
Add the dry ingredients to the egg and sugar mixture. Stir on low until the flour is just combined.
Keeping your mixer on low, slowly drizzle in the melted, cooled butter. Stir until the butter is mostly mixed in. Stop the mixer and fold the batter by hand 3-4 times until the butter is well mixed together. Be careful not to overmix.
Cover batter with plastic wrap and chill for at least 1 hour. Batter can be saved overnight or for up to 1 day in the refrigerator.

Time to Bake

Preheat the oven to 350°. Use a pastry brush and the remainder of the melted butter to butter your Madeleine pan. Transfer the pan to the freezer while the oven warms up.
Once the oven is preheated, remove the cold pan from the freezer. Use your tablespoon cookie scoop (or two spoons) to add about 1 tablespoon of batter to each opening in the pan.
Bake the madeleines for 10-12 minutes. Begin checking for doneness at 10 minutes. The edges should be a darker brown and the middles should bounce back when you poke them.
Move baked madeleines to a cooling rack and allow to cool for 5-10 minutes before removing them from the pan. Then transfer them out of the pan to the cooling rack to cool completely.

Glazing the Madeleines

Mash 4-5 strawberries in a mesh strainer and smoosh the strawberries until all of the juice has run through. (should be about 2 tablespoons of juice) You want just the juice here, not the actual pulp of the strawberries.
In a small bowl combine the strawberry juice and powdered sugar. Whisk until well combined.
Dip each cooled Madeleine into the fresh strawberry glaze. Move back to the cooling rack and allow the glaze to solidify. I like to keep a piece of parchment paper under the cooling rack for this part - this makes for an easy clean up.

For the Chocolate Dip

Use a large glass measuring cup to melt 1 cup of chocolate melting wafers. Microwave on high for 30 seconds at a time. Stir after each 30 second cycle. Warm chocolate until it is smooth and ready for dipping.
Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. You can sprinkle the chocolate right away with crushed, freeze dried strawberries if desired.
Once the chocolate has hardened, move cookies to a serving tray or airtight container for storage. Madeleines stay fresh at room temperature for 2-3 days

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