Strawberry Mini Madeleines
Serves: 100
 
Ingredients
  • 4 large eggs
  • ¾ cup granulated sugar
  • 2½ teaspoons strawberry extract
  • Pink paste food coloring
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°. Spray 5 (20-well) mini madeleine pans with baking spray with flour.
  2. In a large bowl, beat together eggs, granulated sugar, and strawberry extract with a mixer at high speed until pale and fluffy, approximately 5 minutes. Beat in desired amount of food coloring.
  3. In a small bowl, whisk together flour, baking powder, and salt. With mixer on medium speed, gradually add half of flour mixture to egg mixture, beating until incorporated. Gradually add melted butter, beating well. Add remaining flour mixture, beating until combined. Let batter stand for 5 minutes.
  4. Spoon ½ teaspoon batter into each well of prepared pans.
  5. Bake until madelaines are lightly golden, 5 to 7 minutes. Remove from pans, and let cool completely on wire racks.
  6. Garnish with a dusting of confectioners’ sugar, if desired. Store at room temperature in an airtight container, up to 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-mini-madeleines/