Go Back
+ servings
Red Velvet Madeleines for Valentine's Day
Print Recipe
5 from 1 vote

Red Velvet Madeleines

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.” 
Prep Time10 mins
Cook Time20 mins
Resting Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: French, Valentines
Servings: 18 Red Velvet Madeleines
Calories: 138kcal
Author: Chula King

Ingredients

Red Velvet Madeleines

  • 2 large eggs lightly whisked in a 2-cup measure
  • cup (4.75 ounces, 135 grams) granulated sugar
  • 1 cup (5 ounces, 142 grams) all-purpose flour
  • Pinch of salt
  • 1 Tablespoon unsweetened cocoa
  • 4 ½ ounces (1 stick, plus 1 Tablespoon, 128 grams) unsalted butter
  • Zest of ½ lemon about ½ teaspoon
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 Tablespoon red liquid food coloring

Lemon Glaze

  • 1 cup (4 ounces, 113 grams) confectioners' sugar
  • 3 to 4 Tablespoons fresh lemon juice

Instructions

Red Velvet Madeleines

  • Measure ¼ cup of the eggs into a bowl, then beat in the sugar, flour, cocoa, and salt. When thoroughly blended, let rest for 10 minutes.
  • Meanwhile, melt the butter in a saucepan over medium heat; bring to a boil, and let the butter brown lightly. Place the pan in a ice water bath until the butter is cool, but still liquid.
  • Add the remaining egg, lemon zest, lemon juice, vanilla extract, food coloring, and butter to the batter. Beat until thoroughly blended, about a minute.
  • Preheat oven to 350° F.
  • Spray Madeleine pan with non-stick baking spray. Place a generous tablespoon of batter into each of the Madeleine cups. Bake at 350° F for 14 to 15 minutes, or until cakes are lightly browned around the edges, humped in the middle, and slightly shrunk from the cups. Unmold onto a wire rack to cool. Glaze with lemon glaze, dust with confectioners' sugar, of leave plain. Yield: 1-½ dozen Red Velvet Madeleines.

Lemon Glaze

  • Center a rack in the oven and preheat the oven to 500° F. Line a baking sheet with foil and put a cooling rack on it.
  • Put the confectioners’ sugar in a bowl that’s large enough to allow you to dip the madeleines into the glaze. Whisk in the lemon juice a little at a time until the glaze is about as thick as heavy cream.
  • One by one, dip (don’t soak) the bump side of each madeleine in the glaze and put them bump side up on the cooling rack. Slide them into the oven, close the door and stay put: It takes 1 to 3 minutes for the glaze to melt and coat the madeleines, and you want to be there to pull them out of the oven at the first sign of a bubble in the glaze. Remove from the oven and transfer the madeleines to another cooling rack. Cool completely.

Nutrition

Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 8mg | Potassium: 18mg | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.5mg