Red Velvet Madeleines

Soft, rich, and elegantly red, Red Velvet Madeleines are a delightful twist on the classic French pastry. These mini shell-shaped cakes offer the signature flavor of red velvet and are finished with a dip in white or dark chocolate, making them perfect for holidays, tea parties, or elegant dessert trays.

Why You’ll Love This Recipe

These madeleines combine the buttery, sponge-like texture of traditional French madeleines with the beloved flavors of red velvet. The cocoa-kissed batter is vibrant and subtly tangy, thanks to the optional addition of white vinegar. Dipping them in melted chocolate not only enhances their richness but also creates a beautiful presentation. They’re easy to prepare, bake in minutes, and look as good as they taste—ideal for festive occasions or gifting.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the madeleines:

• all-purpose flour
• unsweetened cocoa powder
• baking powder
• salt
• large eggs
• granulated sugar
• vanilla extract
• unsalted butter, melted and cooled
• red gel food coloring
• white vinegar (optional)

For the coating:

• white chocolate or candy melts
• semi-sweet chocolate chips
• sprinkles (optional)

directions

1. Preheat the oven to 375°F (190°C). Lightly grease and flour a madeleine pan.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate mixing bowl, beat the eggs and granulated sugar for 3–4 minutes, until the mixture is thick, pale, and ribbons form.
4. Add the vanilla extract, red food coloring, and vinegar (if using) to the egg mixture and stir to combine.
5. Gently fold the dry ingredients into the wet ingredients until just incorporated.
6. Fold in the melted butter until the batter is smooth and uniform.
7. Spoon the batter into the prepared madeleine molds, filling each cavity about three-quarters full.
8. Bake for 9–11 minutes, or until the madeleines spring back when lightly pressed in the center.
9. Allow them to cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
10. Melt the white and semi-sweet chocolate separately in microwave-safe bowls.
11. Dip half of each cooled madeleine into the melted chocolate. Place on parchment paper and add sprinkles, if using.
12. Let the chocolate coating set completely before serving.

Servings and timing

• Servings: 12 madeleines
• Prep Time: 20 minutes
• Baking Time: 10 minutes
• Total Time: 30 minutes
• Calories per madeleine: 150 kcal

Variations

• Cream Cheese Glaze: Drizzle with a thin cream cheese icing instead of dipping in chocolate for a more traditional red velvet pairing.
• Nutty Finish: Sprinkle chopped pistachios, pecans, or almonds onto the chocolate coating for added texture.
• Mini Madeleines: Use a mini madeleine pan and reduce baking time to 6–8 minutes for bite-sized treats.
• Color Variations: Experiment with pink or maroon tones by adjusting the food coloring for different occasions.
• Mocha Twist: Add a pinch of espresso powder to the batter for a deeper cocoa flavor.

storage/reheating

Store madeleines in an airtight container at room temperature for up to 3 days. If dipped in chocolate, ensure they are kept in a cool, dry place to prevent melting. For longer storage, freeze uncoated madeleines for up to one month and dip them in chocolate after thawing. Madeleines are best enjoyed at room temperature and do not require reheating.

FAQs

Can I make these without a madeleine pan?

While a madeleine pan gives the signature shell shape, you can use a mini muffin tin as an alternative.

Is gel food coloring necessary?

Gel food coloring is recommended for its intensity without altering the batter consistency. Liquid dye can be used with care.

Can I use cream cheese in the batter?

Cream cheese is not traditional in madeleine batter but can be incorporated in a glaze or filling.

How do I prevent the madeleines from sticking to the pan?

Ensure the pan is well-greased and lightly floured. You may also use a nonstick spray with flour.

Are red velvet madeleines supposed to be soft or crisp?

They should be soft and spongy with a light crust on the outside—similar to a buttery sponge cake.

Can I skip the cocoa powder?

The cocoa powder is essential for authentic red velvet flavor and color depth, so it’s not recommended to skip it.

What kind of chocolate is best for dipping?

Use high-quality white or semi-sweet chocolate for smooth dipping and best flavor.

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours before baking, which may also improve the texture.

Do I need to chill the batter before baking?

It’s optional, but chilling for 30 minutes can help create the classic madeleine hump.

How do I know when the madeleines are done?

They are done when the centers spring back to the touch and the edges are lightly golden.

Conclusion

Red Velvet Madeleines offer a festive, flavorful variation on a beloved French pastry. With their rich red hue, soft interior, and elegant chocolate dip, they’re as beautiful as they are delicious. Whether for holidays, gifting, or a charming addition to your tea tray, these madeleines are sure to impress with their unique twist and classic appeal.

Red Velvet Madeleines

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Soft, rich, and beautifully red—these Red Velvet Madeleines are a fun twist on the classic French treat, dipped in chocolate or white coating for a festive finish.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 madeleines 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2/3 cup all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/8 tsp salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp red gel food coloring
• Optional: 1/4 tsp white vinegar
• 1/2 cup white chocolate or candy melts
• 1/2 cup semi-sweet chocolate chips
• Optional: pink/red/white sprinkles for decorating

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Instructions

1. Preheat oven to 375°F (190°C). Grease and flour a madeleine pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat eggs and sugar for 3–4 minutes until thick and pale.
4. Mix in vanilla extract, red food coloring, and vinegar if using.
5. Fold the dry ingredients into the egg mixture until just combined. Gently fold in the melted butter.
6. Spoon batter into the prepared madeleine molds, filling each about 3/4 full.
7. Bake for 9–11 minutes or until the centers spring back when lightly pressed.
8. Cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
9. Melt the white chocolate and chocolate chips separately in microwave-safe bowls or over a double boiler.
10. Dip half of each madeleine into the white or dark chocolate. Add sprinkles if desired.
11. Let set on parchment paper until coating is firm.

Notes

• Use gel food coloring for a vibrant red hue without thinning the batter.
• Madeleines are best enjoyed the day they’re made but can be stored in an airtight container for 2–3 days.
• You can skip the chocolate dip for a lighter option or dust with powdered sugar instead.

Nutrition

• Serving Size: 1 madeleine
• Calories: 150 kcal
• Sugar: 12g
• Sodium: 60mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg