Strawberry White Chocolate Madeleines: A Taste of Spring

👩‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Generously butter and flour a madeleine pan, tapping out excess. Melt butter and set aside to cool slightly.
2. 2

   In a medium bowl, whisk together the sifted flour, strawberry powder, baking powder, salt, and lemon zest (if using).
3. 3

   In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-5 minutes, until pale, thick, and doubled in volume. Beat in vanilla extract.
4. 4

   Gently fold one-third of the dry ingredients into the egg mixture until just combined. Repeat with remaining dry ingredients in two additions, being careful not to overmix.
5. 5

   Slowly drizzle the cooled melted butter into the batter, folding gently until just incorporated.
6. 6

   Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to a few hours.
7. 7

   Spoon about 1 tablespoon of chilled batter into each madeleine cavity. Bake for 8-12 minutes, or until edges are golden and centers spring back.
8. 8

   Immediately invert madeleines onto a wire rack to cool completely. If baking in batches, cool pan slightly before re-buttering and flouring.
9. 9

   Once madeleines are cool, melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in coconut oil, if using.
10. 10

    Dip one side of each madeleine into the melted white chocolate, letting excess drip off. Place on a wire rack (over parchment paper). Immediately sprinkle with crushed freeze-dried strawberries. Let chocolate set (can refrigerate for 10-15 minutes).