Red Velvet Madeleines

What is red & white, plump & fluffy and sweet? No, not Santa Claus-good guess though. Red velvet madeleines. The perfect treat for your little gremlins. Served with a cup of hot chocolate, they might even tame the grinch. While they are noshing away on their snack you can sneak off and wrap presents. You probably have all the ingredients on hand; so no worries about running off to the store as I know that is the LAST thing you want to do at this point. The key to a good madeleine is not overmixing the batter once the flour mixture is added and only bake until just set to avoid having them come out too dry. Madeleines are best eaten the day they are made. Happy wrapping…..

Red Velvet Madeleines 3

Red Velvet Madeleines 4

Red Velvet Madeleines

recipe: Southern Living Magazine

(yield: ~ 2 dozen)
3/4 cup granulated sugar

3 large eggs

2 egg yolks

1 tsp. vanilla

3/4 Cup unsalted butter, melted

2 tablespoons red liquid food coloring

1  1/3 Cups cake flour

2 Tbsp. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. salt

Powdered sugar (optional)

  • 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.
  • 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).
  • 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.