Red Velvet Madeleines

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Red Velvet 2

These madeleines are especially pretty and the glaze makes them extra special! Perfect for Everlee’s 1-month celebration!

Red Velvet 1

Red Velvet 3

Red Velvet Madeleines

  • 3/4 cup sugar
  • 3 eggs
  • 2 egg yolks
  • 1 tsp vanilla
  • 3/4 cup butter, melted
  • 2 Tbsp red food coloring
  • 1 1/4 cup cake flour
  • 1/2 tsp baking powder
  • 2 Tbsp cocoa
  • 1/2 tsp salt

Beat the sugar, eggs, yolks and vanilla until very thick and pale, about 5 minutes. Add the butter and food coloring and gently whisk through.

Sift in the flour, baking powder, cocoa and salt and fold in using a spatula being very careful not to deflate the batter.

Place the batter into the fridge and chill for at least 2 hours.

Preheat your oven to 375°F. Grease and place your madeleine pans into the freezer until batter is ready.

Scoop one tablespoon of batter into each mould. Bake for 7-9 minutes until edges are browned and the madeleines have puffed up. Cool in pan for 10 minutes and remove to a cooling rack.

Makes about 30 madeleines. Note the batter can be made in advance, frozen for up to a month and defrosted in the fridge overnight.

Easy Glaze

  • 1 cup icing sugar
  • 1 Tbsp milk
  • Drop of vanilla
  • 1 Tbsp dragees, optional

Mix the icing sugar, milk and vanilla in a small bowl until a thick but pourable icing is formed. Dip one side of the madeleines into the icing and allow the excess to run off. Decorate with dragees and dry on a cooling rack.

Cream Cheese Glaze

NOTE: I love the taste of this glaze but find that it doesn’t set up as well as the glaze above.

  • 4 oz. cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 cup icing sugar
  • Drop of vanilla

Mix all the ingredients together until smooth. Dip the cookies into the glaze and allow excess to drip off.

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