RED  VELVET  MADELEINES

RED VELVET MADELEINES

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You all must have enjoyed Red velvet cupcakes, now enjoy these red velvet madeleines. These are exotic to look at and also a good gifting option for friends and relatives.
I have always been fascinated by the name madeleines, heard about its light as air cloudy texture and melt in mouth cakes, but never had the chance to taste them. Finally bought a madeleines tray and baking in them now was my first priority.

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After a long search, I found this recipe Red velvet madeleines promptly baked them they came out too good to believe, light as air, soft and moist too in texture, just awesome with a dusting of powdered sugar on top and a cup of my favourite freshly brewed filter coffee, what more do I need… these beauties are a delight to watch and even more fun to eat both for grownups and children together… recipe courtesy whisk affairs, thanks Neha mathur for sharing this awesome recipe.
Bake these red velvet madeleines for the coming valentine’s day for some one you love… it will surely bring a smile on their face. Happy Valentine’s Day to you all in advance!

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Have shared more cake and cookies recipe on the blog do check them out too Malai cookies, Cheesy twists, Sooji nankhatis, NankhatisFruit and nut cake.

FullSizeRender_1RECIPE FOR RED VELVET MADELEINES

Ingredients:

  • 1 cup – Maida (All purpose flour)
  • 1 tbsp – Cocoa powder
  • ½ tsp – Baking powder
  • ¼ th tsp-  Baking soda
  • ¼ th tsp – Salt
  • 150 gms – Unsalted butter (Softened at room temperature)
  • ½ cup – Granulated sugar
  • 1 tsp – Red food colouring
  • 2Nos – Eggs
  • 1 tsp – Vanilla extract
  • ½ cup –  Milk
  • ½ tsp – Vinegar
  • Powdered sugar to dust the madeleines at last (Optional)

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My little beauties rising perfectly in the oven, isn’t it a pretty sight

IMG_3050Light as air and velvety moist texture just loving it…

Method :

  1. Preheat the oven to 180 degrees C.
  2. Sift together maida, cocoa powder, baking powder, baking soda and salt and keep aside.
  3. Whisk butter and sugar until light and fluffy.
  4. Add the red food colour and mix well.
  5. Add eggs one at a time and whisk well after adding each egg till well incorporated.
  6. Add milk, vanilla extract and vinegar and mix well.
  7. Add the flour in batches and mix with light hands till well incorporated (do not over beat the batter after adding flour)
  8. Grease a madeleine pan with butter.
  9. Pour the spoonful’s of batter in the greased madeleines pan till ¾ th full leave space for the madeleines to rise.
  10. Bake in the preheated oven in the middle rack  at 180 degrees Celsius for 8 to 10 minutes or until a toothpick inserted comes out clean.
  11. Remove the madeleines on a wire rack (remove the madeleines from the tray when hot if they cool in the pan they tend to stick to the pan, take them out very delicately as the texture of the madeleines is very soft and moist, take care not to break them.
  12. When the madeleines are completely cooled on the wire rack dust them with powdered sugar, serve with tea or coffee.

FullSizeRender_5FullSizeRender (1)NOTE:

  1. While baking all the ingredients should be at room temperature, otherwise there is a difference in the final baked product.
  2. After adding flour in the recipe mix the batter with light hands preferably use a spatula to incorporate the flour into the batter if at this stage you over beat the batter the result would be dense madeleines and not soft and airy madeleines.
  3. Please use gel based or liquid food colour for the recipe avoid the powdered ones, if possible use natural food colouring than the synthetic ones available in the market.

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RED VELVET MADELEINES
 
Author:
Recipe type: Bakes, Non Veg
Cuisine: Indian
Ingredients
  • 1 cup – Maida (All purpose flour)
  • 1 tbsp – Cocoa powder
  • ½ tsp – Baking powder
  • ¼ th tsp- Baking soda
  • ¼ th tsp – Salt
  • 150 gms – Unsalted butter (Softened at room temperature)
  • ½ cup – Granulated sugar
  • 1 tsp – Red food colouring
  • 2Nos – Eggs
  • 1 tsp – Vanilla extract
  • ½ cup – Milk
  • ½ tsp – Vinegar
  • Powdered sugar to dust the madeleines at last (Optional)
Instructions
  1. Preheat the oven to 180 degrees C.
  2. Sift together maida, cocoa powder, baking powder, baking soda and salt and keep aside.
  3. Whisk butter and sugar until light and fluffy.
  4. Add the red food colour and mix well.
  5. Add eggs one at a time and whisk well after adding each egg till well incorporated.
  6. Add milk, vanilla extract and vinegar and mix well.
  7. Add the flour in batches and mix with light hands till well incorporated (do not over beat the batter after adding flour)
  8. Grease a madeleine pan with butter.
  9. Pour the spoonful’s of batter in the greased madeleines pan till ¾ th full leave space for the madeleines to rise.
  10. Bake in the preheated oven in the middle rack at 180 degrees Celsius for 8 to 10 minutes or until a toothpick inserted comes out clean.
  11. Remove the madeleines on a wire rack (remove the madeleines from the tray when hot if they cool in the pan they tend to stick to the pan, take them out very delicately as the texture of the madeleines is very soft and moist, take care not to break them.
  12. When the madeleines are completely cooled on the wire rack dust them with powdered sugar, serve with tea or coffee.
Notes
1. While baking all the ingredients should be at room temperature, otherwise there is a difference in the final baked product.
2. After adding flour in the recipe mix the batter with light hands preferably use a spatula to incorporate the flour into the batter if at this stage you over beat the batter the result would be dense madeleines and not soft and airy madeleines.
3. Please use gel based or liquid food colour for the recipe avoid the powdered ones, if possible use natural food colouring than the synthetic ones available in the market.
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