I had big plans for these Valentine’s Day Madeleines. This time last year I made Red Velvet Cake Cookies topped with cream cheese frosting and happy little red sprinkles- a little more effort than I usually shell out for a cookie but completely worth it.
This year I had visions of dipping red velvet madeleines in white chocolate and round two-ing the red sprinkles. At the very least I thought I would do a sprinkling of powdered sugar.
But then I tasted one (or three) out of the oven and it just felt wrong to add anything to them. They are sweet, chocolatey, moist and perfect all on their own.
- 0.75 cup granulated sugar
- 3 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 0.75 cup butter, melted and cooled
- 2 tablespoons red liquid food coloring
- 1 1/3 cup cake flour
- 2 tablespoons unsweetened cocoa
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
To Make (30):
- Preheat oven to 400 degrees F. Beat sugar, eggs, egg yolks and vanilla extract in a large bowl on medium-high speed with an electric mixer for five minutes until thick and pale.
- Add butter and food coloring and beat until well blended.
- In a medium bowl, sift together cake flour, cocoa, baking powder and salt. Whisk to combine.
- Gently fold the dry ingredients into the wet ingredients until just combined (it’s okay if there are little bits of flour showing).
- Lightly grease your shiny madeleine pan with melted butter or cooking spray. Take a paper towel and wipe the madeleine dish. This ensures the pan is very lightly grease, otherwise the madeleines over brown.
- Spoon batter into greased pan, roughly 1 tablespoon per madeleine. Cook for 7-8 minutes. Remove from pan right when it comes out of the oven and set aside to cool. Repeat process with remaining batter.
Inspired by MyRecipes
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