Name: Strawberry and Coconut Madeleines
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Serves 18-20
Cuisine: Australian
Ingredients: 150g butter, melted; 3 large eggs; 100g caster sugar; 30g freeze-dried strawberries, finely crushed to a powder; 80g McKenzie’s Almond Flour; 80g plain flour; Pinch of McKenzie's Natural Sea Salt; 40g icing sugar; 1 tbsp strawberry jam; 85g McKenzie’s Desiccated Coconut; Red food colour

Step 1

Brush the madeleine pan holes with some of the melted butter then refrigerate. Reserve remaining butter. Preheat oven to 180ºC (160ºC fan).

Step 2

Combine eggs and caster sugar in a large bowl and use an electric mixer to whisk on high until pale and thick. Fold through the freeze-dried strawberry powder, almond and plain flour and salt, then pour in the cooled butter and mix until just combined. Cover and refrigerate the batter for an hour.

Step 3

Spoon the chilled batter into the madeleine pan holes (about 1.5 tbsp per madeleine – the filling should come about 3/4 of the way up). Bake for 12 mins until golden and springy in the centre. Immediately turn out madeleines onto a cooling rack.

Step 4

To decorate combine icing sugar, strawberry jam and about 10g boiling water and whisk until smooth. Add coconut to a zip lock back or container, add a couple of drops of red food colour, seal and shake until the coconut is pale pink.

Step 5

Dip each madeleine edge into the glaze then into the coloured coconut to coat. Repeat with remaining madeleines. Madeleines are best enjoyed the same day they are made.

Strawberry and Coconut Madeleines