Red Velvet Madeleines
Elevate your dessert game with these delightful Red Velvet Madeleines, a sophisticated twist on the classic French treat. Infused with the rich cocoa flavor and vibrant red hue of traditional red velvet, these madeleines feature a buttery, tender crumb that’s as stunning as it is delicious. A hint of vanilla enhances their depth, while a dusting of powdered sugar provides the perfect finishing touch. Ready in just 30 minutes and baked to perfection in a madeleine pan, this recipe combines elegance and ease, making it ideal for holiday gatherings, afternoon tea, or indulgent snacking. With simple ingredients like all-purpose flour, unsweetened cocoa powder, and a splash of red food coloring, these petite, shell-shaped cakes offer a show-stopping dessert experience in every bite.
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 10 g Unsweetened cocoa powder
- 1 tsp Baking powder
- 1 pinch Salt
- 100 g Granulated sugar
- 100 g Unsalted butter
- 2 pieces Large eggs
- 30 ml Whole milk
- 1 tsp Vanilla extract
- 1 tsp Liquid red food coloring
- 10 g Powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and grease a madeleine pan with butter or non-stick spray.
Melt the unsalted butter in a small saucepan over low heat and set it aside to cool slightly.
In a medium bowl, sift together the all-purpose flour, cocoa powder, and baking powder. Add a pinch of salt and mix to combine.
In another bowl, whisk the eggs and granulated sugar until thick and pale, about 2-3 minutes. You can use a hand whisk or an electric hand mixer for this step.
Stir in the vanilla extract, milk, and red food coloring until well combined.
Gradually fold the sifted dry ingredients into the wet ingredients using a spatula. Be gentle to avoid overmixing.
Fold in the melted butter until fully incorporated, ensuring the batter is smooth and glossy.
Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers spring back when touched.
Remove the madeleines from the oven and let them cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Dust the cooled Red Velvet Madeleines with powdered sugar before serving.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 113.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 133 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
