Recipe provided by Tarheel Foodie
5 tablespoons cane or coconut sugar (or blend)
1/4 teaspoon vanilla extract
3 tablespoons strawberry jam (doesn’t have to be thick)
Pinch Pink Himalayan Salt
1/2 cup organic all-purpose flour
5 tablespoons butter (melted and cooled)
Preheat oven to 375F.
Melt butter and set aside to cool.
Butter and flour madeleine pans well. I used extra melted butter and a tea caddyto add flour to each mold evenly. This left me with a light but very even coating.
With a hand whisk, beat eggs and sugar in a large until they are well-blended.
Beat in vanilla, jam, and salt.
Add flour and beat until just blended.
Gradually add cooled melted butter to mixture, beating until just blended.
Spoon one teaspoon of batter into each cake shell. The batter may thicken as it
cools but don’t overfill or try to press the batter into the mold, they batter will spread and fill the mold.
Bake until puffed and edges are lightly golden, about 10-12 minutes. The time may vary depending on your baking sheet. Makes about 20-24 depending on how full you fill the molds.
Cool in pan for 3-5 minutes, then remove from the pan gently with a silicon spatula and finishing cooling on a wire rack.
Store in an airtight container for up to 3 days.
Dust with confectioners sugar just before serving.