Red Velvet Madeleines
These Red Velvet Madeleines are soft, buttery little cakes with delicate crisp edges and signature scalloped shell shape. They have just a hint of chocolate flavor, balanced notes of vanilla.
Servings: 24 madeleines
Ingredients
- 6 oz unsalted butter melted and cooled
- 2 large egg
- 2 large egg yolk
- 1 cup granulated sugar
- ⅛ teaspoon of salt
- 2 teaspoon pure vanilla extract
- 1 ⅓ cup all-purpose flour
- ¼ teaspoon of baking powder
- 2 tablespoon cocoa powder 13 g
- 1 tablespoon liquid red food coloring
- Melted butter and flour for pan
- Powdered sugar for dusting
Instructions
- Melt butter in a small saucepan (or in the microwave) and set aside to cool.6 oz unsalted butter
- Add the eggs, egg yolks, sugar, salt, and vanilla extract to a stand mixer bowl and beat together with the wire whip until light in color and creamy.2 large egg, 2 large egg yolk, 1 cup granulated sugar, ⅛ teaspoon of salt, 2 teaspoon pure vanilla extract
- Sift flour, baking powder and cocoa powder into a small mixing bowl. Fold the flour mixture into the egg mixture with a spatula in two additions until just combined.1 ⅓ cup all-purpose flour, ¼ teaspoon of baking powder, 2 tablespoon cocoa powder
- Mix red food coloring with the cooled melted butter and fold the butter into the batter, working quickly as not to over mix.1 tablespoon liquid red food coloring
- Refrigerate the batter for at least one hour, and overnight is recommended.
- Preheat the oven to 375°F.
- Melt 1 tablespoon of butter and brush it onto the madeleine pan, wipe off any excess pool of butter and sprinkle the pan with extra flour, shake off the excess.Melted butter and flour for pan
- Spoon about 1 ½ tablespoon of batter in each madeleine cup, don’t flatten the batter, it will spread as it bakes.
- Bake for 12-13 minutes, just before the edges are starting to brown.
- Remove from the oven and transfer to a wire rack. Allow the madeleines to cool completely in the pan.
- Once cooled, remove madeleines from the pan and serve with a dusting of powdered sugar.Powdered sugar for dusting
Notes
- Bake these in 2 batches or 1 pan at a time.
- Additional garnishing: you can add more flair by dipping them in melted white chocolate or drizzle them with cream cheese glaze.
- Storage: these madeleines will stay fresh for 3-5 days stored in an airtight container at room temperature.
- Freezing: you can also freeze these red velvet madeleines for up to 3 months. Simply thaw at room temperature for a few hours and dust with powdered sugar before serving.
Nutrition
Serving: 30g | Calories: 126kcal
