Heart-shaped Red Velvet Madeleines with a lemon glaze are a perfect confection for Valentine’s Day. Valentine’s day was first associated with romantic love in Chaucer’s 14th century poetry about “Valentines.”
In 18th century England, it evolved into a day in which lovers expressed their love for each other by presenting flowers, offering sweets, and sending valentine’s cards. Today, heart-shaped outlines, doves, and the winged Cupid serve as recognized symbols of Valentine’s Day.
Susan bought me a heart-shaped madeleine pan several months ago. What better time to use it than right before Valentine’s Day. Rather than make traditional madeleines, I decided to adapt Julia’s recipe and make Red Velvet Madeleines with a lemon glaze.
Ingredients for Red Velvet Madeleines:
I used the following ingredients for the Madeleines: Eggs, sugar, flour, salt, unsweetened cocoa, lemon zest, lemon juice, vanilla extract, unsalted butter, and red food coloring. I used confectioners’ sugar and lemon juice for the lemon glaze.
Making the Red Velvet Madeleines:
I started by melting the butter over medium heat in a small saucepan. I continued heating the butter to a boil over medium heat until it browned lightly. Then, I put the pan into an ice water bath until the butter was cool, but still liquid.
While the butter was cooling, I lightly whisked the eggs in a 2-cup measuring cup.
Then, I poured half of the eggs into a bowl, and added the sugar, flour, salt, and cocoa. I beat the mixture until it was well combined. It was very dry and crumbly looking at this point.
I let the crumbly mixture sit for 10 minutes. Then, I added the remaining eggs, lemon zest, lemon juice, vanilla extract, red food coloring, and melted butter.
I beat the mixture on high for about a minute until everything was well combined. At this point, the thickness of the batter was somewhere between that of cookie dough and cake batter.
I sprayed the cups of my new heart-shaped madeleine pan with non-stick baking spray.
Then I used a 1½-inch ice cream scoop to partition out the batter. This equated to a generous tablespoon of batter. I didn’t bother trying to spread the batter because I knew from experience that it would spread nicely in the oven.
I poped the madeleines into a preheated 350° F oven for about 14 minutes until they were lightly browned around the edges, and humped in the middle. After I removed the pan from the oven, I dumped the madeleines out onto a wire rack to cool completely.
I decided to finish the Red Velvet Madeleines by dipping the bump side in a lemon glaze and putting them back into a 500° F oven for 2 to 3 minutes for the glaze to set.
I ended up with 1-1/2 dozen absolutely delicious Red Velvet Madeleines. They were not too sweet, and had a perfect consistency. They were an ideal Valentine’s surprise for the Master Taste Tester. Yum!