Strawberry madeleines

Total time: 50m
Preparation Time: 30m

For 18 piece

Nutritional Information

Contains 125 Kcal, 2g Protein, 10g Carbohydrates, 9g Fat


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

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  • 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.
  • Tip:

    Use fresh, diced strawberries instead of frozen ones.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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