Mini cakes: Madeleines
delicate cookie with lovely strawberry thyme flavor
Ingredients
- 1 cup (128 g) cake flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 6 tablespoons plus 2 teaspoons sugar
- 1 teaspoon fresh thyme leaves
- 2 tablespoons freeze dried strawberries plus additional for garnish
- ½ chopped fresh strawberries
- 2 eggs
- 4 tablespoons unsalted butter, melted, cooled
- Powdered sugar optional
Instructions
- Heat oven to 375F. Place oven rack in middle. Spray madeleine pan with baking spray.
- In small bowl, whisk flour, baking powder and salt; set aside.
- In small food processor or spice grinder, combine 2 teaspoons sugar, thyme and freeze-dried strawberries; process to a fine powder with bits of thyme.
- Add strawberries and process to a puree; measure and set aside ¼ cup of puree.
- In a medium mixing bowl, with an electric mixer, beat eggs with remaining 6 tablespoons of sugar for 3 to 5 minutes or until thick and pale in color.
- Add reserved strawberry puree and flour mixture blending just until dry ingredients are incorporated.
- With a rubber spatula, gently fold in melted butter until well blended.
- Spoon or pipe batter into prepared pan just below each rim.
- Bake 7 to 8 minutes or until madeleines spring back with a touch of your finger.
- Turn out to cool on a rack.
- Dust with crushed freeze-dried strawberries or powdered sugar.
Nutrition
Calories: 76kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 52mgPotassium: 16mgFiber: 0.3gSugar: 5gVitamin A: 110IUVitamin C: 0.4mgCalcium: 12mgIron: 0.2mg
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