Red Velvet Madeleines Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/red-velvet-madeleines-recipe/
