Strawberry and rosemary madeleines

Strawberry and rosemarry madeleines pile
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These strawberry and rosemary madeleines go really well with some fruit desserts which ask for a little cake or biscuit on the side.

I love madeleines, they are cute, crusty, light. They go with so many things and can be made rapidly (very rapidly) and for many reasons.  As a child, it is one of the first cake recipes we made again and again, the other two ones being the yoghurt cake and the “reine de Saba”  (or Sheba’s Cake), a light chocolate cake.

Strawberry and rosemary madeleines

The recipe is pretty close to the recipe for the plain madeleines, with the addition of the strawberries and rosemary.

madeleine fraise et romarin

Ingredients

These proportions made about 40 strawberry and rosemary madeleines.

  • 120 g butter
  • 2 tbs rosemarry (very finely chopped)
  • 1.5 cups of strawberry
  • 250 g of plain  flour
  • 150 g white sugar
  • 1 tsp baking powder
  • 3 eggs

Method

  1. Melt the butter in a small saucepan on low heat with the chopped rosemary. Before it turns colour, emove from heat and let infuse and cooling.
  2. Use a food processor to mix the eggs and sugar together until fluffy (alternatively use a whisk).
  3. Remove the leaves of the strawberry and puree in a blender. Mix with the egg and sugar.
  4. Add the flour and baking powder
  5. Add the butter (keep the rosemarry) slowly
  6. Put a tablespoon of the mix in each madeleine print and bake for 10-15 minutes on oven 17o°C
  7. Cool on a rack, make sure they do not touch when cooling.

madeleine