Red Velvet Madeleines
By Tested and perfected in the Sur la Table kitchen
Red Velvet Madeleines
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 12 cookies
- 4 ounces (8 tablespoons) unsalted butter, plus 2 tablespoons more for greasing pans
- 4 2/3 ounces (2/3 cup) granulated sugar
- 3 large eggs
- 1 teaspoon red gel food coloring, plus more if desired
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine kosher salt
- 4 1/4 ounces (1 cup) unbleached all-purpose flour
- 2 tablespoons high quality Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 4 ounces bittersweet chocolate, chopped
- Confectioners’ sugar, for serving
Madeleines are technically not a cookie, but a little butter cake, crispy on the outside and tender and soft on the inside. They are baked in a shell shaped pan and are said to be named after a 19th century pastry cook.
Preheat oven to 375°F.
To prepare the pans: Melt 2 tablespoons of butter in a small saucepan and generously brush the wells of a madeleine pan with butter and dust with flour. Place the pan in the freezer. Once butter has hardened, repeat the process with another layer of butter and leave the pan in the freezer to chill until ready to use.
To prepare the batter: In a stand mixer fitted with a paddle attachment, beat 8 tablespoons of butter and sugar until light and fluffy, about 3 minutes. Add food coloring and beat until fully incorporated. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add the vanilla and salt and mix until combined.
In a medium bowl, sift the flour, cocoa and baking powder together. With the mixer on low speed, add the flour mixture to the egg mixture in 3 additions, mixing just until the flour is incorporated.
Melt the chopped chocolate in a double boiler and let it cool slightly. Fold the melted chocolate into the batter by hand just until incorporated.
To bake: Spoon 1 tablespoon of the batter into each madeleine indentation. Bake until the cakes are puffed and brown, about 10 to 12 minutes. Transfer from oven and allow to cool in the pan for 5 minutes before gently removing. Repeat the process, buttering and freezing the pan before each batch.
Remove from oven and flip cookies out onto a wire rack to cool. Dust with confectioners’ sugar and serve.
Preheat oven to 375°F.
To prepare the pans: Melt 2 tablespoons of butter in a small saucepan and generously brush the wells of a madeleine pan with butter and dust with flour. Place the pan in the freezer. Once butter has hardened, repeat the process with another layer of butter and leave the pan in the freezer to chill until ready to use.
To prepare the batter: In a stand mixer fitted with a paddle attachment, beat 8 tablespoons of butter and sugar until light and fluffy, about 3 minutes. Add food coloring and beat until fully incorporated. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add the vanilla and salt and mix until combined.
In a medium bowl, sift the flour, cocoa and baking powder together. With the mixer on low speed, add the flour mixture to the egg mixture in 3 additions, mixing just until the flour is incorporated.
Melt the chopped chocolate in a double boiler and let it cool slightly. Fold the melted chocolate into the batter by hand just until incorporated.
To bake: Spoon 1 tablespoon of the batter into each madeleine indentation. Bake until the cakes are puffed and brown, about 10 to 12 minutes. Transfer from oven and allow to cool in the pan for 5 minutes before gently removing. Repeat the process, buttering and freezing the pan before each batch.
Remove from oven and flip cookies out onto a wire rack to cool. Dust with confectioners’ sugar and serve.