Red Velvet Madeleines

7 Reviews
ADD YOUR REVIEW
Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on Time
15 Mins
Total Time
45 Mins
Yield
Makes 2 dozen
December 2012
RECIPE BY Southern Living

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.

Ingredients

  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted
  • 2 tablespoons red liquid food coloring
  • 1 1/3 cups cake flour
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (optional)

How to Make It

Step 1

Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.

Step 2

Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).

Step 3

Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.

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Ratings & Reviews

JudyRM's Review

truthfrees
December 04, 2012
N/A

Melindy's Review

JudyRM
October 27, 2013
N/A

Margaret415's Review

Carrie
December 09, 2012
N/A

Tertay's Review

Tertay
January 02, 2013
I 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

truthfrees's Review

Margaret415
December 10, 2012
These 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.

Dry, lacked flavor and texture

Melindy
January 03, 2016
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?
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