strawberry and ube madeleine by odette williams

I started making macarons that turned out horrible. I ended up with crunchy little cookies. It was hot and humid. And let’s just say that hot and humid is a death sentence to the little macaron. Because I was thoroughly annoyed by my macarons, I decided to switch gears to a house favorite: the madeleine.

Last time I made these, everyone loved them. I decided to change it up a bit. Here is what I did.

1. I made 3 flavors: lemon, strawberry and ube:

   • Lemon: This is the base recipe by Odette Williams. No modifications necessary.

   • Strawberry: After creating the base recipe, add 1 teaspoon strawberry extract + 1 drop of fusha food coloring

   • Ube: After creating the base recipe, add 1 teaspoon ube extract.

2. When piping, I piped about 2/3 ube, and 1/3 lemon into each of the molds until I run out of ube. Then I pipe 2/3 strawberry and 1/3 lemon into each of the molds until I run out of strawberry.

3. I baked these for 12 minutes each. I found there to be a raw center when I did it for the recommended 8-10 minutes

4. I cooled them in the pan for 10 minutes, and then transferred them to a wire rack to cool. I cleaned the pan, dried it, buttered it, dusted it with flour, froze it for 10 minutes, and then it was ready to go again.

5. I made a simple glaze and dipped. I crushed the macrons I made earlier, and created a little topping.

I’ve used the base recipe for the madeleines using Odettte Williams recipe. Recipe can be found in Simple Cakes by Odette Williams

Will I make these again?

Yep, and I can’t wait to try more flavors!

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