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Red Velvet Madeleines

Madeleine’s are one of those things I always wondered about. They are always so pretty, who wouldn’t want to eat a tiny shell shaped cake? I just could never seem to justify the purchase of another special piece of kitchen equipment. But the voice inside my head was always there, nagging me, so many tasty Madeleine recipes taunting me. So what do I do? Buy my mom a Madeleine pan for Christmas. Sorry Mom. I’ll be the first to admit right here that I’m the worst.

Red Velvet Madeline's

But mom, didn’t you always tell me to get people a gift you would want for yourself? Don’t you want to spend more time with your daughter baking in your kitchen that is so big and awesome? Don’t you want the excuse to make more specialized treats?!?

I know. I’m still the worst. But I love you, and I loved making these with you! Happy Valentine’s Day to the best Mom in the world. I promise you that I only buy you selfish presents so I can spend more time with you!

Red Velvet Madeleine’s
from Southern Living
makes 3 dozen

Special Equipment: A Madeleine Pan

3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 teaspoon vanilla extract
3/4 cup butter, melted
2 tablespoons red liquid food coloring
1 1/3 cups cake flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar (optional)


1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.

2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).

3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.