🍵🍓 Matcha Strawberry Madeleines, No Fresh Strawberries or Food Coloring Needed

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After another dark and difficult winter, the spring solstice is finally here! Although the sunlight has returned, we haven’t quite left the clutches of the winter cold just yet. Spring fruits are only just trickling in. But it’s still possible to add a taste of spring to our table, thanks to freeze-dried fruit powder. No fresh strawberries needed!
Strawberry matcha is one of my favorite combos, both in flavor and appearance. Pink and green just screams cherry blossoms and spring to me! I thought it would be extra festive to make a split batch: strawberry madeleines coated with matcha, and matcha madeleines with strawberry. I couldn’t decide which version I liked more, so enjoy this extra special spring recipe featuring both!
🔎 See Full Recipe: www.insearchof...
🌟 Featured in Video:
Freeze-Dried Strawberry Powder | amzn.to/3vMhE04
Ceremonial Matcha | amzn.to/3X19A6m
Platinum Silicone Madeleine Pan | amzn.to/3QkiETA
Lavender Stand Mixer | amzn.to/3AFRAWF
🎹 I am playing Schubert’s Ständchen, arranged by Robert Wittmann for piano.
This video contains affiliate links. I may earn a commission if you make a purchase at the link.
🍵 FAQs
🍓 My madeleines came out dense. They aren’t fluffy at all!
These madeleines are made with a traditional French genoise sponge, which gets its lift and fluffiness from whipped eggs and sugar, rather than baking powder. Make sure you are whipping the eggs and sugar until it is almost completely white in color, with no visible air bubbles. The consistency should look like a meringue with soft peaks.
Make sure you are using bleached cake flour. Bleached cake flour is actually finer and more acidic, which affects how it interacts with other ingredients. Using unbleached cake flour would require adjusting all of the other ingredients in this recipe.
🍓 The madeleines are sticking to the pan.
For this recipe, some residue left on the madeleine pan is normal due to the added matcha and strawberry powder. Cooling the madeleines for just about 20 minutes will let the little cakes solidify enough for you to remove them intact. Using a madeleine pan made of entirely platinum-grade silicone also helps. Platinum-grade silicone is usually odorless, more inert, and has terrific nonstick properties.
🍓 How do I store the madeleines?
Once the white chocolate coating has solidified, you can remove them from the fridge and enjoy them immediately for the best taste. If your home is warm and you aren’t planning on finishing the madeleines within the next day, I recommend keeping them in an airtight container in the fridge.
#Madeleines #Spring #Pastel