Indulge in these Irresistible Strawberry and White Chocolate Madeleines
There’s something undeniably charming about madeleines – those dainty, shell-shaped treats that evoke memories of afternoon tea and French patisseries. Today, we’re taking the traditional madeleine recipe to new heights by infusing it with the delicious sweetness of fresh strawberries, the decadence of creamy white chocolate AND in the most perfect strawberry shapes. Don’t worry if you don’t have a strawberry tin like mine, the recipe will work exactly the same in a classic Madeleine tin. Let me know what you think.
Beat the egg and sugar with electric beaters until airy and light and doubled in size. Beat in the flour, then the butter, and finally fold through the strawberries. Spoon into a greased (I used a baking spray) Madeleine/strawberry baking tray. Bake for 12 minutes or until lightly golden. The turn out to cool on a wire rack. Melt the white chocolate and spoon it into the strawberry holes. Spread it around a little so it fills all the holes and then press the cakes back into the tray. Once the whole tray is done put it in the freezer for half an hour. Invert the strawberry and white chocolate madeleines onto a board and serve. If you have any issues getting them out of the tray, I find the tip of a small sharp knife from the side just lefts them enough to get them out without any problems at all - and if any aren’t perfect, well, that’s just a good excuse to pop it in your mouth!
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