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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.

Ingredients

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  • 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

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

Find it online: https://yumfoodusa.com/red-velvet-madeleines/