Strawberry madeleines

Strawberry madeleines

Total: 50 Min. | Active: 30 Min.
Nutritional value / piece: 125 kcal
, Fat: 9 g
, Carbohydrate: 10 g
, Protein: 2 g


18 pieces


The original recipe with guaranteed success is for 18 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Sponge mixture

125g butter, soft
100g sugar
2pinches salt
2 eggs
1 vanilla pod, cut open lengthwise, seeds scraped out
100g light spelt flour or white flour
50g shelled ground almonds
½tsp baking powder
100g frozen strawberries, thawed, diced
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For a madeleine tray with 18 holes, greased and floured

How it's done

Sponge mixture

Place the butter, sugar and salt into a bowl, mix using the whisk on a hand mixer, stir in the eggs and vanilla seeds, continue to mix until the mixture turns a paler colour. Mix the flour, almonds and baking powder, stir into the mixture along with the strawberries. Spoon the mix into the prepared tin.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Take the madeleines out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Good to know
Tip: Use fresh, diced strawberries instead of frozen ones.
Shelf life: in an airtight container for approx. 2 days.

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