I’m snacking on a couple of these red velvet madeleines as I write this post, and I know I’ve got a few madeleine recipes on the blog (one, two, three), but I think I can honestly say these are my favorite so far!
Madeleines are so simple and easy to whip up, I’m not sure why I don’t make them more. They’re perfect with a cup of coffee or they make lovely additions to bridal or baby showers, and I’ve made them for both! And they happen to be pretty cute for Valentine’s day too!
I’m a little early for Valentine’s, but I got excited about the idea of soft little heart teacake clouds. They are certainly light and delicious all on their own with a nice undertone of chocolate flavor, but the drizzle helps dress them up a bit. I used Ghirardelli’s vanilla melting wafers just because I had some on hand, but you could use white chocolate or whatever you prefer instead! Other excellent topping ideas are a glaze (cream cheese if you’re feeling fancy!) or just a classic dusting of powdered sugar. You really can’t go wrong!
I used Wilton’s red gel food coloring, but you can use whatever kind you prefer. I’m not sure how liquid food coloring would change the batter, but I don’t think it would alter it that much. I will say I used almost the whole 1 oz container of gel. I know some people like to avoid food coloring, so you can literally use however much or little you want here.
I got these heart-shaped madeleines pans a couple of years ago at Williams-Sonoma. They’re no longer available, but I did find one on amazon, hooray! You can definitely use a regular madeleine pan though, and still use the same amount of batter per madeleine.
These would be so adorable wrapped in little bags with ribbons for V-day or the perfect little treat for Galentine’s! Or maybe a sweet gesture for your coworkers. Or maybe just for you 🙂 Personally, they added a bright pop of color to an extremely cold, rainy day, and I hope they can do the same for you!
Red Velvet Madeleines
- Madeleine pans
- 1/2 cup butter melted
- 2/3 cup sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 oz container red gel food coloring
- 1/2 cup vanilla melting wafers or white chocolate (such as Ghirardelli)
- Preheat oven to 350 degrees and spray madeleine pans with non-stick spray.
- Place butter in a microwave safe dish and microwave in 30 second intervals until completely melted. Set aside to cool.
- Combine sugar and eggs in a bowl and mix on medium-low speed using an electric hand-held mixer. Mix well until slightly foamy.
- Next, add flour, cocoa powder, and baking soda; mix until combined. Then add melted butter and vanilla extract.
- Add about one tablespoon of batter to each of the shell-shaped cavities on the madeleine pans. Bake for 8-10 minutes, or until edges are golden brown and the tops of the madeleines no longer jiggle.
- Use a knife or offset spatula to lift madeleines out of the pan and transfer to a wire rack to cool.
- Melt vanilla wafers according to package directions. Transfer to a piping bag. (I cut a very small opening in the tip.) Drizzle over madeleines and sprinkles with sprinkles.