Saturday, February 11, 2012

Red Velvet Madeleines

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Welcome to yet another installment in the Red Velvet Series we're enjoying! I am a total Red Velvet fiend and I am thoroughly enjoying baking and sharing these treats with you.
This is the fourth recipe I am sharing in this series, and I will share the fifth and last recipe tomorrow night, hopefully giving you enough time to plan and make one of these treats for your family in the coming week! 

As I type this, I realize how much respect I have for the bloggers who manage to get out one post a day! How do you do it? Where do you find the time, energy and inspiration? I am totally in awe of each and every one of you! Today is the 5th day in a row I am posting, and it has been so crazy. I barely got today's post out, and I am amazed at those of you who post every day! Thank you for your dedication & hard work! :)

Today's recipe is a simple treat to share with your family and friends over a nice cup of tea (or coffee, if that's your thing). It is the classic Madeleine. Well, not so classic. It IS Red Velvet madness! Can't forget that, can we?
Red Velvet Madeleines
Adapted from Joyofbaking
Makes 12 regular sized Madeleines
1/4 cup butter 
1/2 cup all-purpose flour
1 1/2 tbsp cocoa powder
1/4 tsp baking powder
Baking Soda, a pinch
Salt, a pinch
2 medium eggs
1/3 cup granulated sugar
1 tsp apple cider vinegar
3/4 tsp vanilla extract
Red food coloring, as desired

1. Melt the butter and set aside to cool.
2. In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. Stir well to combine and set aside.
3. In a medium bowl, using an electric mixer with the whisk attachment, whisk the eggs and sugar together until tripled in volume and very thick. When the beaters are lifted, the mixture will drop in a thick ribbon.
4. Add the food coloring and whisk till completely incorporated.
5. Sift in the flour mixture in three portions, folding gently between additions, taking care not to overmix or stir.
6. Stir the vanilla and vinegar into the melted butter.
7. Add the butter to the batter in three installments, folding gently after each addition. Do not overmix the batter.
8. Refrigerate the batter for at least half an hour. I left it in the fridge for about an hour.
9. Preheat the oven to 200.
10. Grease and flour a madeleine tine. Fill each mould with a heaped tablespoon of the batter, allowing the batter to drop with a mound in the center. Do not flatten the batter.
11. Bake for 10-12 minutes or until the centers spring back when touched.
12. Remove the pan from the oven and tap it hard against the counter-top to release the madeleines.
13. Turn over onto a cooling rack and allow to cool completely. 
To be honest, I don't drink tea or coffee regularly. I occasionally enjoy a cup of herbal tea, and I made myself a nice cup of fennel tea (not the tea in the pictures!) and these madeleines were delicious with it! 

They are light, cake-like, cookie-like and ever so slightly chocolaty. Red Velvet is such a cool thing, isn't it. Works in so many forms! As I sat down to plan my Red Velvet Fest, I came up with 12 different things to do with Red Velvet! Of course, I decided to attempt only 5 because I know that any more than that, and I would lose my mind trying to churn the posts out. 
If you haven't already checked them out, don't forget to visit the first three recipes in this series

Also, check out one of my very old posts, and the recipe that made me fall in love with Red Velvet 

Also, a BIG thank you to Elisabeth of Food and Thrift Finds for sharing some wonderful awards with me. I am honored to receive them! :) Thank you! 

That's a whole lot of RED and it has been SO much fun! I hope you enjoy these Madeleines and I can't wait to share my last Red Velvet recipe with you tomorrow! 
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Kim Bee said...

Omg seriously, you're killing me here. This is divine. I MUST GET A MADELEINE PAN STAT!

Mary Bergfeld said...

What a great idea. They look wonderful and I'm sure Proust woul approve. Have a fabulous  weekend. Blessings...Mary

Francesca Carloni said...

Your madeleines look fantastic! make me feel to try right away! I have never made anything red velvet, but when I will decide to do it, I will follow one of your recipes! very very nice series! Ciao Francesca  ps I follow you!

theharriedcook said...

LOL :D I just got my madeleine pan recently, and have been thoroughly enjoying it! You should get one :) Thanks Kim!

theharriedcook said...

Thank you, Mary! What a high compliment... I hope you're right and that he's not turning in his grave as we speak :) LOL :D Thanks for stopping by!

theharriedcook said...

Thank you, Francesca! I love Red Velvet, and highly recommend it! :) I would love to visit your blog too! Thanks for stopping by!

Mary said...

Wow. 5 red velvet recipes this week? I'm in awe. My kids would be giddy with joy. These are beautiful!

Gabby said...

I have always been a fan of how classy madeleines look... and they look so much nicer in red! Nice post for V-day! 

theharriedcook said...

Thank you :) Red Velvet just makes me happy :) Thanks for stopping by, Mary!

theharriedcook said...

Thank you, Gabby! I agree - they're so elegant :) Thanks for stopping by!

Magic of Spice said...

Another delight! I adore red velvet as well but would not have thought so many things could be red velvetized :)

theharriedcook said...

I didn't too! I had a huge list of red velvet treat ideas that I  could think up, and recipes that I could adapt for at least 12 of them! It's amazing really :) Thanks for stopping by!

Monetm1218 said...

I have been loving all of these red velvet recipes! I need to buy a madeleine pan ASAP. These look too good! I hope you had a great start to your week. I spent mine baking and writing...a much needed day of rest. Thank you for sharing yet another delicious post! 

Biren @ Roti n Rice said...

Those madeleines do look good. I may have to make some soon :)

Lizzy Do said...

These are PERFECT! My madeleine pan always sticks...I need to try your yummy recipe. It would be worth it, even if mine aren't quite as beautiful!

theharriedcook said...

Thank you, Monet! Sounds like your week stared off great and I pray it continues to go well :) I love my madeleine pan and enjoy making different flavors! They are quite a lot of fun to play with :)

theharriedcook said...

Thank you, Biren! I hope you do :) Thanks for stopping by!

theharriedcook said...

Thank you, Lizzy! I use a non-stick madeleine pan, but I still HAVE to grease and flour the moulds because they tend to stick... I guess madeleines are finicky like that! Thanks for stopping by!

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