Red Velvet Madeleines Recipe

Introduction

These Red Velvet Madeleines are delicate, buttery French cakes with a hint of cocoa and a vibrant red color. They’re perfect for afternoon tea or a special treat any time you crave something sweet and elegant.

Ingredients

• 1 cup (120g) all-purpose flour
• 2 tablespoons (15g) unsweetened cocoa powder
• 1 teaspoon (5g) baking powder
• 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted and cooled
• 2 large eggs
• 1/4 cup (60ml) buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
2. Step 2: In another bowl, whisk melted butter, sugar, eggs, buttermilk, red food coloring, and vanilla extract until smooth.
3. Step 3: Gently fold the dry ingredients into the wet mixture, mixing just until combined.
4. Step 4: Cover the batter and chill in the refrigerator for 1 hour to help the madeleines develop their characteristic bump.
5. Step 5: Preheat your oven to 375°F (190°C). Butter and flour a madeleine pan to prevent sticking.
6. Step 6: Fill each mold about three-quarters full with batter.
7. Step 7: Bake for 8–10 minutes until the edges turn golden and the centers spring back when touched.
8. Step 8: Let the madeleines cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Tips & Variations

• For a more intense red color, use gel-based food coloring instead of liquid.
• If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice and let sit for 5 minutes as a substitute.
• Make sure not to overmix the batter to keep the madeleines light and tender.
• Try adding a teaspoon of instant espresso powder to enhance the chocolate flavor.

Storage

Store madeleines in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Thaw at room temperature and warm briefly in the oven before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar as a homemade buttermilk alternative. Let it sit for a few minutes before using.

How do I know when the madeleines are done baking?

The madeleines are ready when their edges are golden brown and the centers spring back lightly when touched. Typically, this takes about 8 to 10 minutes at 375°F (190°C).

Red Velvet Madeleines Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

Delight in these classic French Red Velvet Madeleines, featuring a tender crumb infused with cocoa and a vibrant red hue. These bite-sized treats are perfect for afternoon tea or a special dessert, combining the rich flavors of cocoa and buttermilk with a hint of vanilla and the characteristic bump on each shell-shaped cake.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 madeleines 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120g) all-purpose flour
• 2 tablespoons (15g) unsweetened cocoa powder
• 1 teaspoon (5g) baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted and cooled
• 2 large eggs
• 1/4 cup (60ml) buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract

Optional

• Powdered sugar, for dusting

Instructions

1. Prepare the batter: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure an even mixture. In a separate large bowl, whisk together the melted and cooled butter, granulated sugar, eggs, buttermilk, red food coloring, and vanilla extract until the mixture is smooth and cohesive. Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter which can result in tough madeleines.
2. Rest the batter: Cover the batter tightly with plastic wrap and chill it in the refrigerator for 1 hour. This resting period is crucial to help the madeleines develop their signature bump while baking and improves texture.
3. Preheat the oven and prepare the pan: While the batter rests, preheat your oven to 375°F (190°C). Thoroughly butter and flour a madeleine pan to prevent sticking and ensure the madeleines come out cleanly after baking.
4. Bake the madeleines: Remove the batter from the refrigerator and fill each mold of the madeleine pan about three-quarters full with batter. Place the pan in the preheated oven and bake for 8 to 10 minutes, or until the edges are golden brown and the centers spring back lightly when touched.
5. Cool and serve: After baking, let the madeleines cool in the pan for a few minutes; then carefully transfer them to a wire rack to cool completely. Dust with powdered sugar if desired before serving for an elegant finishing touch.

Notes

• Resting the batter is essential for the classic textured bump on madeleines.
• Ensure the butter is cooled to prevent cooking the eggs when mixed.
• If you don’t have a madeleine pan, small muffin tins may be used, but the shape and texture may vary.
• Red food coloring can be adjusted to taste or replaced with natural alternatives like beet juice.
• Powdered sugar dusting is optional but adds a subtle sweetness and lovely presentation.

Keywords: red velvet madeleines, French madeleines, red velvet dessert, small cakes, cocoa madeleines, afternoon tea pastries