Red Velvet Madeleines are a delicious twist on the classic French treat. These heart-shaped confections are soft and moist and have a subtle cocoa flavor. They're the perfect dessert for Valentine’s Day, anniversaries, or simply as an afternoon treat.
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A Bit of History
Valentine's Day was first associated with romantic love in Chaucer's 14th-century poetry about "Valentines."
In 18th-century England, Valentine's Day evolved into a day on 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 are recognized symbols of Valentine's Day.
I first blogged about these heart-shaped confections in February 2017, using the heart-shaped madeleine pan Susan bought me. This repost contains updated text and photographs. It also includes a video.
Ingredients - Here's What You'll Need
Making the Red Velvet Madeleines: Step-by-Step
- I started by beating together the flour, sugar, unsweetened cocoa, salt, and one of the eggs, which I had lightly whisked. I let the crumbly mixture rest for about 15 minutes.
- While the flour mixture rested, I melted the butter in a small saucepan over medium heat. I continued heating the butter to a boil over medium heat until it browned lightly.
- Once the butter had lightly browned, I put the pan into an ice water bath until it was cool but still liquid.
- Next, I added the remaining egg, lemon zest, lemon juice, vanilla extract, red food coloring, and cooled melted butter to the crumbly mixture.
- 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 cookie dough and cake batter.
- I added the batter to the heart-shaped madeleine pan which I had sprayed with nonstick spray with a 1 ½-inch ice cream scoop. I didn't bother trying to spread the batter because I knew from experience that it would spread nicely in the oven.
- I baked the madeleines in a preheated 350°F oven for about 14 minutes until they were lightly browned around the edges. After I removed the pan from the oven, I transferred the madeleines onto a wire rack to cool completely.
I ended up with 1 ½ dozen delicious Red Velvet Madeleines. They were not too sweet and had a perfect consistency.
Red Velvet Madeleines are a show-stopping and delicious way to elevate any occasion. Whether you’re baking for loved ones or treating yourself, their heart shape and subtle cocoa flavor will leave everyone impressed. Try this recipe today and enjoy a little bite of elegance. Yum!
Frequently Asked Questions
The madeleine pan creates the signature shell shape. However, you can use a mini muffin pan if needed. The texture and shape will differ slightly.
I've made these madeleines without refrigerating the batter and after refrigerating the batter. I haven't seen any real difference between the two. You can, however, cover the batter with plastic wrap and refrigerate it for up to a day.
These Red Velvet Madeleines taste best the day they’re made, but they can be stored in an airtight container for up to three days.
Recipe Tips, Tricks, and Variations
- Butter Prep: Browning the butter slightly adds a nutty flavor to the madeleines madeleine that complements the unsweetened cocoa.
- Don't Overmix: Mix the ingredients until they are incorporated to avoid a dense texture.
- Classic Madeleines: Skip the cocoa and red food coloring, and increase the vanilla extract for more traditional madeleines.
- Chocolate Madeleines: Intensify the chocolate flavor by adding an extra tablespoon of unsweetened cocoa.
- Lemon Glaze: To add an extra touch of elegance to these madeleines, dip them in a simple lemon juice/confectioners' glaze and bake them at 500°F for several minutes to set the glaze. This is what I did with my Lemon Madeleines.
Valentine's Day Sweets
If you're looking for more inspiration for Valentine's Day, you've come to the right place. Check out these delicious recipes.
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Recipe
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Heart-Shaped Red Velvet Madeleines
Equipment
- Electric Mixer
- Heart-shaped madeleine pan
- 1 ½-inch ice cream scoop
Ingredients
Red Velvet Madeleines
- 1 cup (5 ounces, 142 grams) all-purpose flour
- ⅔ cup (4.75 ounces, 135 grams) granulated sugar
- 1 Tablespoon unsweetened cocoa (See Note 1)
- Pinch of salt
- 2 large eggs, divided
- 4 ½ ounces (1 stick, plus 1 Tablespoon, 128 grams) unsalted butter
- Zest of ½ lemon, about ½ teaspoon
- ½ teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 Tablespoon red liquid food coloring
Instructions
- Preheat oven to 350°F. Spray the madeleine pan with nonstick spray. Set aside. (See Note 2)
- Beat the sugar, flour, cocoa, salt, and one lightly whisked egg in a medium bowl until thoroughly blended. Let it rest for 15 minutes. (See Note 1)
- Meanwhile, melt the butter in a saucepan over medium heat; bring to a boil, and let the butter brown lightly, about 15 minutes. Place the pan in an ice water bath until the butter is cool, but still liquid.
- Add the remaining egg, lemon zest, lemon juice, vanilla extract, food coloring, and cooled butter to the batter. Beat until thoroughly blended, about a minute. (See Note 4)
- Place the madeleine batter into each cup using a 1 ½-inch ice cream scoop. Bake at 350° F for 14 to 16 minutes or until the cakes are lightly browned around the edges. Unmold onto a wire rack to cool completely. Repeat with the remaining batter, if any.
- Yield: 1 ½ dozen Red Velvet Madeleines. (See Note 5)
Video
Tips/Notes
- I used regular Hershey's unsweetened cocoa in this recipe.
- Make sure you spray the pan well to ensure the madeleines are easily removed.
- The mixture will be crumbly.
- If desired, the batter can be covered in plastic wrap and refrigerated for up to a day.
- The madeleines are best eaten the day they are baked. However, they can be stored in an airtight container for up to three days.
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