Red Velvet Madeleines

First off, a heartfelt thanks to all my wonderful readers who have been following and sharing their experiences with the recipes I’ve been posting! Your enthusiasm and feedback inspire me every day, making each recipe a shared adventure. Today, I’m excited to bring you something truly special—Red Velvet Madeleines! Combining the iconic flavor of red velvet cake with the delicate form of a French madeleine, these little treats are anything but ordinary!

Ingredients

To get started on these delightful madeleines, here’s everything you’ll need:

• All-purpose flour: 1 cup (120g)
• Cocoa powder: 2 tablespoons, unsweetened
• Baking powder: 1 teaspoon
• Salt: 1/4 teaspoon
• Granulated sugar: 1/2 cup (100g)
• Unsalted butter: 1/2 cup (113g), melted and cooled
• Eggs: 2 large
• Buttermilk: 1/4 cup (60ml)
• Red food coloring: 1 tablespoon (adjust based on the intensity of color desired)
• Vanilla extract: 1 teaspoon
• Powdered sugar: For dusting (optional)

this Recipe

How to Make Red Velvet Madeleines

Follow these steps to ensure your madeleines turn out perfectly:

1. Preparing the batter

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In another bowl, whisk together the melted butter, sugar, eggs, buttermilk, red food coloring, and vanilla extract until the mixture is smooth. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix!

2. Resting the batter

Cover the batter and let it rest in the refrigerator for at least 1 hour. This helps the batter achieve the classic madeleine bump!

3. Preheating your oven

Preheat your oven to 375°F (190°C). Generously butter and flour your madeleine pan (or use non-stick spray).

4. Baking

Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full. Bake for 8-10 minutes, or until the edges are just beginning to turn golden and the centers spring back when lightly touched.

5. Cooling

Remove the madeleines from the oven and let them cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.

Helpful Tips

• Don’t open the oven door too soon, as madeleines are delicate and can easily deflate.
• Use room temperature ingredients to ensure that the batter mixes evenly.
• Test your baking powder to make sure it’s fresh for that perfect rise.

Substitutions/Variations

• Gluten-Free Flour: Substitute the all-purpose flour with your favorite gluten-free blend to accommodate those with gluten sensitivities.
• Dairy-Free: Use a dairy-free butter alternative and substitute buttermilk with any plant-based milk mixed with a teaspoon of vinegar.

Frequently Asked Questions

Can I make the batter ahead of time?

Absolutely! The batter can be refrigerated overnight. Just be sure to let it come to room temperature for about 30 minutes before baking.

How do I get a more pronounced red color?

Increase the amount of red food coloring in the batter. Start with an additional teaspoon and adjust as desired.

Storage Instructions

Red Velvet Madeleines are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

More Relevant Recipes

If you loved these Red Velvet Madeleines, you might also enjoy:

• Valentine’s Day Mini Apple Pies
• Valentine’s Day Red Hot Fudge

Thank you for joining me on this delightful culinary journey. Bake these Red Velvet Madeleines for a special occasion, or simply to add a dash of charm to your day. Remember, the joy of baking is not just in the eating but in the making! Happy baking, and do share your experiences—I can’t wait to hear how they turn out for you!

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