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!