Make sure to rest the batter for at least two hours to get that traditional hump! And make sure to beat the sugar and eggs for good 8 mins! This recipe works beautifully every single time I bake these! I’m sure you are going to love these! 

Ingredients:

Madeline’s:

Cake Flour- 1 cup

Granulated sugar- 1/2 cup

Baking powder – 1/2 tsp

Lemon Zest – 1 tbsp 

Vanilla extract – 2 tsp

Suncore foods rose Salt – 1 tsp

Large Eggs- 3 ( room temperature)

Unsalted butter – 10 tbsp ( browned) 

Glaze:

Confectioners sugar- 1 cup

Heavy cream- 2 tbsp

Milk -2-3 tbsp needed

Suncore foods cosmos red cabbage superfood powder – 1 tsp

Suncore foods ruby red radish powder- 1 tsp 

Method:

Melt butter till it turns brown and tills you get a nutty aroma for around 7 mins in medium flame. Remove from flame. Set aside to cool. 

Sift all the dry ingredients together ( cake flour, baking powder, and salt ) 

Beat the eggs and sugar well for 8 mins until light and fluffy using whisk attachment and doubled up in volume.

Add in the vanilla extract, lemon zest, and dry ingredients. Fold them into the egg mixture using a spatula. 

Finally, add the browned butter and fold it into the batter. Wrap the batter in clear wrap. Make sure the clear wrap touches the surface of the batter. Refrigerate the batter for 3-4 hours or overnight.

Brush melted butter all over the madeleine pan.

Place it in the freezer.

After 3-4 hours, preheat the oven to 350f. Spoon the refrigerated batter into the prepared Madeleine pan. And bake for 10-15 mins or till done. Do not overbake.

Invert the madeleines onto a cooling rack to cool off completely. Make the glaze by mixing all the ingredients listed underglaze. Dip the cooled Madelines in the glaze and place them in the cooling rack to set completely. Enjoy. 

Red Velvet Madeleines With Lemon  Cream Cheese Glaze. Cute heart-shaped red velvet madeleines dipped in lemon cream cheese glaze. Don’t they look perfect for the Valentine’s Day celebration?? 

I’ve flavored these madeleines with Taylor and Colledge USA‘s lemon extract and vanilla bean paste. Their extracts and pastes are just AMAZING ! I always love using good quality extracts in my baking and Taylor and Colledge USA pastes and extracts top my recommendation list!

Here you go with the recipe! 

Ingredients:

Madeleines:

Cake Flour- 1 1/4 cup

Cocoa powder- 1 tbsp

Granulated sugar- 3/4 cup

Baking powder – 1/2 tsp

Taylor and Colledge Vanilla paste – 2 tsp 

Salt – 1 tsp

Large Eggs- 2 ( room temperature)

Egg yolks – 2 ( room temperature)

Unsalted butter – 9 tbsp ( melted) 

Beet powder- 3 tsp of  red food coloring few drops for the color

Glaze:

Confectioners sugar- 1 .5 cup

Cream cheese – 3 oz

Milk -2-3 tbsp needed

Taylor and Colledge lemon extract – 1 tsp

Method:

Melt butter.  Remove from flame. Set aside to cool. 

Sift all the dry ingredients together ( cake flour, cocoa powder, baking powder, and salt ) 

Beat the eggs, yolk, and sugar well for 8 mins until light and fluffy using whisk attachment and doubled up in volume.

Add in the vanilla extract, and dry ingredients. Fold them into the egg mixture using a spatula. 

Finally, add the melted butter and fold it into the batter. Add in the color and mix well. Wrap the batter in clear wrap. Make sure the clear wrap touches the surface of the batter. Refrigerate the batter for 3-4 hours or overnight.

Brush melted butter all over the madeleine pan.

Place it in the freezer.

After 3-4 hours, preheat the oven to 350f. Spoon the refrigerated batter into the prepared Madeleine pan. And bake for 10-15 mins or till done. Do not overbake.

Invert the madeleines onto a cooling rack to cool off completely. Make the glaze by mixing the powdered sugar, lemon extract, and milk first and then add the cream cheese and mix well. Dip the cooled Madeleines in the glaze and place them in the cooling rack to set completely. Enjoy.