Prep Time: 25 minutes, plus an hour for cooling time
Cook Time: 12 minutes
Serving Size: 24-36 madeleines
2 cups of all purpose flour
3/4 cup sugar
1 stick of butter, melted and cooled
1 teaspoon of baking powder
1/2 teaspoon of vanilla or almond extract
2 cups of strawberry puree
1 Tablespoon of sugar
Preheat oven to 375
In a large bowl beat eggs and sugar until mix is white and foamy. Add puree, flour, extract and baking powder and whisk until well combined.
Stir the butter gently in to the batter using a spatula.
Fill a well greased madeleine tray 3/4 full, refrigerate for 20 minutes up to 1 hour.
Bake for 10-12 minutes, let sit for 2 minutes and cool on a wire
You can dip these into some dark chocolate after they have cooled, and sprinkle with sea salt or white chocolate and sprinkle on bits of pistachio.