Now that we’re well and firmly into September, I know I’m supposed to be turn the page on summer and start thinking about fall things like apples and cinnamon and pumpkins and caramel, but I couldn’t resist getting one last hit of summery flavours before I move on.
I’m spending my Labour Day long weekend in Rhode Island, filling up on as much of summer as I can. Big slices of watermelon, tacos by the sea shore, farmers’ markets and artisan fairs, and yes… even a beach day.
Even the weather seems to be in denial, delivering day after day of brilliant blue skies and intense heat that feel more like the dog days of summer than the season’s last gasp.
It somehow feels like we’ve crammed more summer into this one long weekend than we did into the entire month of July.
These strawberry lemonade madeleines are my tribute to the season’s last gasp.
Not quite cookies and not quite cakes, these buttery seashell-shaped treats are usually flavoured with nothing more than a wisp of vanilla or lemon. But just like summer seems to be determined to go out with a bang, this version goes big with lots of bright lemon zest and tidbits of fresh local strawberries. (Probably the last strawberries of the season… sigh.)
They’re fresh and intensely fruity, and the brilliant pink glaze adds both colour and sweetness to give it that last little bit of oomph. Because if there’s anything this last long weekend deserves, it’s some serious oomph!
I’m still planning on spending plenty of time catching up with fall over a big pumpkin spice latte and some fresh-baked muffins… Eventually. First, I plan on hanging onto summer (and these madeleines) just a little while longer.
- 3 large eggs, at room temperature
- ⅔ cup sugar
- 2 tsp lemon zest
- Pinch salt
- 1¼ cup flour
- ½ tsp baking powder
- 9 tbsp unsalted butter, melted and cooled to room temperature
- ½ cup chopped fresh strawberries
- ¾ cup powdered sugar
- 2 tbsp freshly-squeezed lemon juice
- 1 tbsp strawberry puree
- Brush the madeleine mold with melted butter, making sure to coat all the nooks and crannies of the shell shape. Lightly dust with flour and then tap off the excess. Place in the freezer to chill while you prepare the batter.
- Using a mixer, beat the eggs, sugar, lemon zest and salt for 5 minutes, until pale yellow and thickened.
- Sift the flour and baking powder into the eggs, a little at a time, folding in as you go.
- Fold the butter into the batter, a few spoonfuls at a time. Continue folding for a few more strokes, until all the butter is incorporated.
- Cover the bowl with plastic wrap and chill for at least 1 hour. (The batter can rest for up to 12 hours at this point.)
- Preheat the oven to 425F.
- Fold the strawberries into the chilled batter. Drop a spoonful of batter into each indentation, just enough to fill it about ¾ full (I used 2 scant tbsp for a full-sized madeleine pan). Do not spread.
- Bake in preheated oven for 8-10 minutes, or until the edge are a pale golden brown and the middle springs back to the touch. Transfer to a wire rack to cool for a few minutes.
- While the madeleines are cooling, whisk together the icing sugar, lemon juice and strawberry puree to make a smooth glaze.
- Once the madeleines are cool enough to handle, dip them into the glaze, seashell side down. Return to the wire rack to let the glaze set up. Eat immediately (they’re best the day they’re made), or store in an uncovered container for up to 3 days.
Looking for more lemony goodness? Check out these posts from my fellow Cookie of the Month bloggers:
Italian Lemon Drop Cookies from Jen’s Favorite Cookies
Lemon Crackle Cookies from Posed Perfection
Bakery Style Sugar Cookies by Tastes of Lizzy T
Lemon Meringue French Macarons by Cookie Dough and Oven Mitt
Lemonade Cookies by Kelli’s Kitchen