Madeleines are probably my favorite treat to bake. All it takes is a few basic baking ingredients and a $10-ish madeleine pan to make a lovely cake-like cookie.
I regularly make lemon (my personal favorite), pumpkin spice, blueberry and honey madeleines but I was looking for something a bit more festive for Christmas when I found an image of deep red madeleines while scrolling on Pinterest. Swoon.
Looks like winter, tastes like summer.
(I started thinking of the song Drops of Jupiter after I typed that because of the line “She acts like summer and walks like rain” and so I had to look up who did it. It was a band called Train. I didn’t realize they’re still making music. Do you guys remember that show Behind the Music on VH1? Hmm, this makes two posts in a row where I’ve mentioned something VH1 related. Weird. I don’t even think they play music anymore.)
Wait, where was I?
Rosemary and strawberry blended together in the middle of winter?
Living in the deep South means I can wear shorts on a Monday in December and have a forecast for snow on Friday because we’re ridiculous like that. Since Georgia actually received some snow fall this week (not my area, thankfully) and I’m puttering around the kitchen in wool socks now, it felt like a great time to use up some strawberries we froze this summer and remember the scorching 90+ degree heat and humidity.
These cookies are beautiful, delicious with a unique flavor thanks to the rosemary simmered in butter, and you can dress them up several different ways!
Rosemary & Strawberry Madeleines
from A CupCake For Love
- 1/2 cup unsalted butter
- 1 tbsp chopped rosemary
- 1 1/2 cups frozen strawberries
- 2 large eggs at room temperature
- 2/3 cup sugar
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 10-15 drops of red food coloring (optional, just add if you want the dark red)
- In a small saucepan, melt butter over medium-high heat.
- Add rosemary and simmer for 5 minutes.
- Turn off stove and remove pan from heat, letting rosemary butter rest for 15 minutes.
- Using a blender, puree the frozen strawberries until thick.
- In the bowl of your mixer, add the eggs and sugar; blend on low until foamy.
- In a separate bowl, stir flour, baking powder, and salt together.
- Add strawberry puree to the egg mix.
- Add the flour mix to the wet mixture and stir until just combined.
- Pour your melted butter through a strainer into the mixing bowl. (You want the strainer to catch all of the chopped rosemary so it doesn’t get in your batter.)
- Optional: Add food coloring a few drops at a time, stirring between for your desired red.
- Put your batter into the fridge for 20 minutes and preheat your oven to 350 degrees while you’re waiting.
- Fill each madeleine mold 3/4 full and bake at 350 degrees for 8-10 minutes.
- Cool for a few minutes in the pan before removing to a wire rack.
- Once madeleines are cool, you can add icing/glaze and/or powdered sugar to dress them up.