Redvelvetmadeleines Recipes

RED VELVET MADELEINES

Steps:

• Heat oven to 400 degrees.
• Lightly grease 2 shiny madeleine pans.
• Beat the sugar, eggs, egg yolks and vanilla extract with an electric mixer for 5 minutes on medium-high, or until mixture looks thick and pale.
• Add melted butter and red food coloring, and beat until blended.
• In a separate bowl, sift together the cake flour, cocoa powder, baking powder and salt.
• Fold dry ingredients into the egg mixture.
• Fill each cup of the madeleine pans about 3/4 full (about 1 tablespoon per madeleine).
• Bake for 8-10 minutes, or when madeleines spring back when lightly touched.
• Immediately remove from pans and cool on wire racks.
• Cool completely, about 20 minutes.
• Dust with powdered sugar just before serving (optional).

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

FRENCH BUTTER CAKES (MADELEINES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
• Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.