for (+/- 25 pieces)
- 3 eggs, room temperature
- 150 grams fine granulated sugar
- grated zest of ½ lemon
- juice of ½ lemon
- 200 gr pastry flour
- 8 gr baking powder
- 100 gr melted butter
- 50 gr milk at room temperature
- 10 g freeze-dried strawberries, coarsely ground
Place the sugar and eggs in a bowl and beat until frothy (about 2 minutes).
Add the lemon zest, lemon juice and of the milk. Mix well into the egg mixture.
Mix the flour with the baking powder , sieve and add to the egg mixture . Mix well so that the flour is well incorporated.
Then add the melted and cooled butter. She should certainly not be too hot anymore and also the rest of the milk and the crushed strawberries. Let the dough rest at room temperature for 15 minutes.
Put the dough in a piping bag.
Preheat the oven to 200°C, top and bottom heat.
Butter and flour a madeleine baking tin and pipe the dough into the moulds. Fill them 3/4 of the way.
Place them in the oven and bake for 8 to 10 minutes.
Let cool on a rack.
You can keep them in a closed tin for a few days.