I’ve got the perfect Valentine’s day recipe for you today! Delicious and beautifully red velvet madeleines. The biggest difference with classic madeleines is of course the bright red color. Which makes these the perfect gift for Valentine.
Making these red velvet madeleines is not very different from making a traditional madeleine. You need a madeleine pan (something like this one) and it is easiest to make them with a stand mixer or electric mixer.
These red velvet madeleines with white chocolate are every bit as easy to make as classic madeleines but with an added wow factor.
For making these pretty red velvet madeleines you will need the following ingredients:
You start the proces by adding the eggs and the sugar together in a large bowl and whipping them until they are very light. In the meantime melt the butter in a small saucepan.
Add the dry ingredients to the wet ingredients and mix them together until smooth. At that point it is time to add the food coloring. If you’re unsure of how much you need add a little bit at a time until the batter has the desired color.
Chill the batter in the fridge for at least two hours.
Once the batter is chilled properly divide it over the prepared madeleine pan. This is easiest if you use a piping bag for easy distribution but two teaspoons or a small cookie scoop also work.
Once the edges of the red velvet madeleines are golden brown but not too brown (you still want to be able to see the beautiful red color) you take them out of the oven and place them on a cooling rack.
Melt the white chocolate in a double boiler and pipe some of the melted chocolate over the madeleines for a pretty effect and so the sprinkles will stick.
I have a nice little baking tip for you! When I need a small amount of chocolate for piping details or a drizzle, I like to melt the chocolate in a piping bag!
Put the chocolate in a disposable icing bag and hang it in a glass of warm water. Make sure water can’t get into the bag. Wait until the chocolate has completely melted. Then cut off the tip of the piping bag and use as you like.
In this case: drizzle the chocolate over the madeleines.
You can store these little cakes in an airtight container for 4 to 5 days. For the prettiest look it is best to add white chocolate and sprinkles right before serving.
You can store these red velvet madeleines also in the freezer. I would suggest adding the white chocolate on top afterwards for the best results.
Chilling the batter for at least 2 hours helps create the classic madeleine hump. It also allows the flour to hydrate, giving the madeleines a lighter texture and helping them keep their shape while baking.
Yes! You can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Give it a gentle stir before filling the madeleine pan if needed.
The most common reasons are skipping the chilling time or baking in an oven that isn’t fully preheated. A hot oven and well-chilled batter create the temperature shock needed for the iconic rise.
Absolutely. Gel food coloring often gives a brighter red colour with a smaller amount than liquid food coloring. Add it gradually until you reach your desired shade.
The madeleines are ready when the edges are lightly golden and the centres spring back when gently pressed. They usually bake in 8-10 minutes.
Madeleines release much more easily while they’re still warm. If you leave them in the pan too long, they can stick and may break when removed.
Of course! You can drizzle them with dark or milk chocolate, dust them with powdered sugar, or leave them plain. Valentine’s sprinkles make them especially festive.
Want to give your Valentine more delicious Valentine treats? I have some cute and yummy options:
Since I love making madeleines I have a few more recipes for you!
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