Red Velvet Madeleines are our variation to the favorite holiday cake. For a majestically elevated dessert, make four batches of the recipe for our impressive Madeleine Tree.
This recipe did not account for different depth sizes regarding the actual pan. I had to drop the temperature 25 degrees and the cooking time in half. They still came out dry and lacked flavor. Madeleines should be moist, delicately sweet and flavorful. Also, 2 Tbs of red food coloring is a lot. The liquid coloring is sold in 1 tsp portions. I think semi-gel coloring would work better while ensuring not to affect taste. It would be nice if the recipe described the color the battery should be, e.g., bright strawberry red. ..... This will make the most pretty cookie asv the color darkens as it cooks. I may try using a melted chocolate instead of the cocoa powder. Flour should be a bleached cake flour only. Was this a tested recipe?
Read MoreI would give it all 5 if didn't have to cook madeleines 3 times and didn't have to go to grocery for more product. This portion was enough only to decorate the top of my cone. Had to prepare 4 portions to make it all. Other than that it was easy and powdered sugar stayed till we finished it. All my guests been impressed
Read MoreThese were pretty tasty.Definitely need some kind of frosting. Baked mine in a nonstick pan and had to shave a minute of time off(cooked for 7 minutes) because the first batch came out a little brown. The rest were perfect in shape and color.
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