How to make Lemon Strawberry Frosted Madeleines

Soft and buttery Lemon Strawberry Frosted Madeleines made with fresh lemon zest and freeze dried strawberry icing. A beautiful, bakery style dessert perfect for any occasion.

If you’re looking for a bakery-style dessert that feels fresh, elegant, downright joyful, and can be made right in your kitchen, these Lemon Strawberry Frosted Madeleines are about to become your new favorite treat. These delicate, shell shaped French cookie cake hybrid are perfectly tender on the inside with slightly crisp, golden edges. They have bright lemon zest and a naturally pink strawberry frosting made from freeze-dried strawberries. They look stunning, tastes incredible, and feels special enough for celebrations yet simple enough for an afternoon bake.

This recipe walks you through everything step-by-step, from preparing the batter to frosting and decorating your madeleines. Whether you’re baking for brunch, a baby shower, a tea party, or simply because you love baking beautiful desserts, these Lemon Strawberry Frosted Madeleines deliver both flavor and presentation.

What Makes These Madeleines So Special?

• Light, fluffy texture with golden crisp edges
• Bright lemon flavor without being overpowering
• Naturally pink strawberry frosting made with freeze-dried strawberries
• Elegant presentation with minimal effort
• Perfect make-ahead dessert for gatherings

Understanding Madeleines: A Brief History

Before we dive into the recipe, let’s talk about what makes madeleines so special. These small sponge cakes originated in the Lorraine region of northeastern France and have been beloved for centuries. Their distinctive shell shape comes from the special madeleine pan used to bake them, which features scalloped indentations that create their iconic appearance.

Madeleines are known for their unique texture light and airy like a sponge cake, yet with a slightly dense crumb like a cookie. This makes them incredibly satisfying.  Also the signature hump that forms on the back of a madeleine is your sign they were well made.  Remember it’s achieved through properly chilling the batter and the right oven temperature.

Yield: 14- 16 Lemon Strawberry Frosted Madeleines

Equipment:

• Piping Bags  
• Measuring cups
• Measuring Spoons
• Frying Pan
• Electric/Standing Mixer
• Medium Bowl
• Whisk
• Spatula
• Madeleine Pan
• Sifter

Timings:

• Prep time: 34 minutes
• Idle time: 2 hours
• Total time: 2 hours 48 minutes

Ingredients:

Instructions:

Preparing the Batter:

• Start by sifting the flour, salt and baking powder in a bowl and then sit it to the side for later.
• Clean, dry, and then zest the small lemon. Place the lemon and the zest to the side as well.
• Next cut the butter into 4-5 pieces and melt them on the stove over medium heat. Once melted let the butter sit to cool down to room temperature.
• While the butter is cooling, place the eggs and sugar in the mixing bowl, with a whisk attachment. Mix them on medium speed until the everything is combined, light and fluffy. About 3 minutes.
• Now add the sifted flour to the egg and sugar blend, a third at a time. Folding it with a spatula in between, each time. Do not over mix. 
• Once the mixtures are combined, add the melted butter and a third of the lemon zest to it, then fold them into the the madeleine mixture. Again do not over mix. You want them to still have some air in them. 
• Cover the bowl and place it in the fridge to rest for 2 hours to overnight.

Baking the Madeleines:

• Preheat the oven at 375 degrees.
• Brush the Madeleine shell slots in the pan with room temperature butter and then lightly dust it with flour.
• Put the Madeleine batter in a piping bag and pipe it into the shells of the pan. Filling them a third of the way.
• Bake them for 12-14 minutes or until you see the middle of the madeleines have risen and the edges are golden brown.
• Sit the pan on a cooling rack and let the Madeleines cool.

Making the Frosting

Creating the Design

• Crush some of the freeze dried strawberries and then put them in a medium size bowl with the powdered sugar, strawberry extract, heavy cream and lemon zest (optional: about a teaspoon of lemon juice from the lemon). Mix the ingredients together using a whisk until everything is smooth and combined.
• Dip the Madeleines one at time in the frosting. Place them on a flat surface, put some left over lemon zest, crushed and whole freeze dried strawberries on top of the wet frosting for decoration.
• Once the icing has solidified, Serve and Enjoy.

Why This Recipe Works

The beauty of this recipe lies in its balance. The combination of lemon and strawberry is a match made in heaven. The madeleines themselves are rich and buttery, with just enough lemon to brighten the flavor without overwhelming it. The aromatic lemon zest adds complexity to every bite. While the strawberry frosting adds sweetness and a pop of color. The freeze-dried strawberry garnish adds more visual pleasure and texture.

TMI TIPs For Baking Madeleines:

The resting time for the batter is crucial, Don’t Skip It!
Chilling the batter allows the gluten to relax and helps create that well known bump on the back of your madeleines. You can rest the batter for as little as two hours, but overnight is even better if you have the time.

When it comes to preparing your madeleine pan, take care to brush butter into every ridge and corner of the molds. This ensures your madeleines will release easily after baking. I prefer to use softened butter to butter the Madeleine pans but you can use a non stick spray.

Using room temperature eggs helps them incorporate more air when whipped with the sugar, creating a lighter texture.

Folding the ingredients together rather than mixing vigorously helps maintain the delicate, airy texture that makes madeleines so special.

The piping bag technique helps you fill the molds evenly without making a mess. If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off, or carefully spoon the batter into each mold.

Troubleshooting and Common Issues:

If the Madeleine don’t slide out use a small knife to gently get the maleness out of the pan. Sometimes even with proper greasing, madeleines can stick. A thin offset spatula or butter knife can help you gently release them without damaging their delicate shape.

If your madeleines don’t develop the characteristic hump, make sure you’re chilling the batter long enough and that your oven is properly preheated. The temperature shock when cold batter hits a hot pan is what creates that signature bump. If possible get a oven thermometer to make sure your oven is at the proper temperature. 

Storage and Serving Suggestions

Madeleines can be stored in a air tight container for 3 days in a cool dry place or in the fridge for 5 days. While they’re at their absolute best when fresh, proper storage ensures you can enjoy them for several days. 

More Festive Recipes:

• Christmas Elf French Fries Tutorial
• How to Make Candle Cake Jars

Share and Enjoy!:

Making Lemon Strawberry Frosted Madeleines might seem intimidating at first, but once you understand the process, it becomes quite straightforward. The most important thing is patience! Allowing the batter to rest, taking care when preparing the pan, and watching closely during baking. The results are absolutely worth the effort. These beautiful, delicious treats will impress anyone lucky enough to try them. 

Serve them at a bridal shower, baby shower, afternoon tea party or when you just want a bright beautiful treat. Oh and they make wonderful homemade gifts when packaged in a pretty box or tin. They’re also sophisticated enough to serve as a light dessert after a dinner party, paired with coffee or tea. 

So gather your ingredients, pull out your madeleine pan, and get ready to create something wonderful. Bake a batch, dip them, and enjoy every soft, citrus kissed bite now!

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