Red Velvet Madeleines
container red gel food coloring
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.
All images and text ©Bethcakes.