Red Velvet Madeleines

There’s something about the scalloped edge and little hump of a madeleine that feels like a tiny, bakery-style celebration without the line out the door. I fell in love with these Red Velvet Madeleines the first time I made them for a last-minute Valentine’s brunch. I swapped a boxed cake mix for a quick, reliable batter and a tangy cream cheese glaze, and suddenly a simple tray of 12 little cakes stole the show. If you’re wondering how to make a beautiful, bakery-quality treat at home without fuss, this easy Red Velvet Madeleines recipe delivers in about 30–40 minutes from start to finish.

If you love other red velvet baked goods, you might also enjoy a seasonal spin like the Red Velvet Cinnamon Rolls Christmas morning treat for an over-the-top holiday brunch.

WHY THIS RECIPE WORKS

• Balanced texture: a quick whisked batter plus melted butter creates the classic madeleine hump and tender crumb.
• Flavor harmony: a little cocoa keeps the classic “red velvet” dimension without making them chocolate-heavy.
• Reliable lift: a touch of baking powder gives even rise without a complicated technique.
• Simple glaze finish: cream cheese glaze adds moisture and that familiar tang without being cloying.
• Beginner-friendly: no temperamental folding or separate whipping; great for “Red Velvet Madeleines for beginners.”

Ingredients

Step-by-step directions

1. Preheat oven to 375°F (190°C) and grease a madeleine pan.
   Tip: Lightly grease with butter and dust with flour, or use nonstick spray. For crisp edges, don’t over-grease wipe excess with a paper towel.

2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
   Tip: Sifting the cocoa and flour helps remove lumps and yields an even color and texture.

3. In another large bowl, combine melted butter and sugar, then mix in eggs, vanilla, and red food coloring.
   Tip: Add the eggs one at a time, whisking until just combined. Pro tip: Use gel food coloring to avoid thinning the batter.

4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
   Tip: Don’t overmix the batter should be smooth but slightly thick. Overworking develops gluten and causes toughness.

5. Spoon the batter into the madeleine pan and bake for 10–12 minutes.
   Tip: Fill each shell about 3/4 full. Look for puffed edges and a slight spring in the center. If you want a taller hump, chill the batter 10 minutes before baking and start at 425°F for the first 2 minutes, then drop to 375°F.

6. While the cookies cool, prepare the glaze by mixing cream cheese and powdered sugar until smooth.
   Tip: Beat the cream cheese until very smooth to avoid glaze lumps. If too thick, thin with 1/2–1 teaspoon milk at a time.

7. Dip the cooled madeleines in the cream cheese glaze and decorate with sprinkles.
   Tip: For a cleaner look, spoon glaze over center only. Work in small batches so glaze doesn’t set before decorating.

8. Let the glaze set before serving.
   Tip: Place on a wire rack on top of parchment to catch drips. A short chill (10-15 mins) speeds setting without soggy bottoms.

COMMON MISTAKES TO AVOID

• Mistake: Overmixing the batter.
  Fix: Stir until just combined and stop lumps are better than overdeveloped gluten. Use a spatula rather than a mixer for final folds.

• Mistake: Not greasing the pan properly (madeleines stick).
  Fix: Butter the pan, then lightly dust with flour, or use a good nonstick madeleine pan. Cool slightly before removing.

• Mistake: Baking at the wrong temperature (no hump or dry).
  Fix: Preheat fully. For a pronounced hump, try the brief high-heat trick in Step 5 (start hot, then reduce).

• Mistake: Applying glaze while madeleines are too warm (glaze melts/smears).
  Fix: Cool completely on a rack; glaze only when they are room temperature.

• Mistake: Using liquid food coloring (thins batter).
  Fix: Use gel or paste color more pigment, less fluid.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly option: Use light cream cheese, reduce powdered sugar to 1/3 cup, and swap half the butter for unsweetened applesauce to cut fat (texture will be slightly softer).
• Flavor twist: Fold 1 teaspoon of instant espresso or strong coffee into the wet ingredients for a mocha red velvet. Or add 1/2 teaspoon almond extract for a nutty note.
• Chocolate-forward: Increase cocoa to 1/3 cup and add mini white chocolate chips on top of the glaze.
• Vegan swap: Use vegan butter and 2 “flax eggs” (2 tbsp ground flax + 6 tbsp water, chilled) instead of eggs. Swap cream cheese for vegan cream cheese for the glaze. Texture will be a bit denser but still tasty.
• Equipment alternatives:
  • Air fryer: Mini madeleine pans that fit the basket can be used reduce baking time by 2–3 minutes and check frequently.
  • Oven alternatives: If you don’t have a madeleine pan, use mini muffin tins expect slightly different shape and bake 1–3 minutes longer.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage: Store glazed madeleines in an airtight container in the refrigerator for up to 3 days. Place parchment between layers to prevent sticking.

Freezer tips: Unfrosted madeleines freeze best. Flash-freeze on a sheet, then transfer to a zip-top bag for up to 2 months. Thaw at room temperature and reheat briefly (see below) before glazing.

Best reheating method: For that just-baked warmth, reheat unfrosted or fully chilled madeleines in a 300°F oven for 4–6 minutes, or microwave one at a time for 7–10 seconds (watch carefully). If already glazed, warm gently to avoid melting the glaze.

Serving suggestions and pairings

• Beverage pairings: Classic pairing is a robust cup of coffee or latte; for tea lovers, try Earl Grey or a slightly floral rooibos. A small glass of cold milk is always crowd-pleasing for kids.
• Side dishes: Serve with fresh raspberries or a mixed berry compote to balance the tang of the glaze. A scoop of vanilla ice cream makes these dessert-worthy.
• Occasions: Perfect for weeknight dessert with minimal effort, holiday brunch spreads, or as a charming boxed treat for teacher appreciation or potlucks. They scale well double the batter and bake in two pans for a crowd.

NUTRITION INFORMATION

Calories per serving: ~245 kcal (estimate, 12 madeleines)
Macronutrient overview (approx per madeleine):

• Carbohydrates: 23 g
• Fat: 14 g
• Protein: 3 g

Brief health note: These are a dessert item enjoy in moderation. To make a slightly lighter version, reduce the glaze or use a lower-fat cream cheese alternative and swap half the butter for applesauce.

FAQ

Can I make Red Velvet Madeleines ahead of time?
A: Yes. You can bake them a day ahead and store unfrosted madeleines in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Add glaze just before serving for best texture.

Why is my Red Velvet Madeleines dry?
Dryness often comes from overbaking or overmixing. Check at the 10-minute mark; madeleines should be slightly springy. Also avoid excess flour packing measure flour by spooning into the cup and leveling.

Can Red Velvet Madeleines be frozen?
Absolutely. Freeze unfrosted madeleines on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and glaze before serving.

What if I don’t have a madeleine pan can I use a muffin tin?
Yes. Use a mini muffin tin for similar bite-sized treats or a standard muffin tin for larger cakes. Baking time will increase slightly; watch for golden edges and a tender spring.

How can I get the classic madeleine “hump”?
Two tricks: chill the batter for 10–20 minutes before baking, and start baking at a higher temperature (425°F) for the first 2 minutes, then reduce to 375°F for the remainder. This temperature shock helps create the hump.

CONCLUSION

Red Velvet Madeleines are a quick, elegant way to bring bakery charm to your kitchen perfect for beginners and seasoned bakers alike. They’re tender, festive, and easy to customize. If this recipe becomes your go-to, save it, leave a comment about your favorite variation, and share a photo so others can try it too!

If you make them, tell me whether you used the hump trick or chilled the batter happy baking!

Red Velvet Madeleines

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Elegant Red Velvet Madeleines with a silky cream cheese glaze, perfect for a sweet treat.

• Total Time: 30 minutes
• Yield: 12 madeleines

Ingredients

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• 1 cup all-purpose flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 cup cream cheese (for glaze)
• 1/2 cup powdered sugar (for glaze)
• Sprinkles (decoration)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a madeleine pan.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another large bowl, combine melted butter and sugar, then mix in eggs, vanilla, and red food coloring.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Spoon the batter into the madeleine pan and bake for 10–12 minutes.
6. While the cookies cool, prepare the glaze by mixing cream cheese and powdered sugar until smooth.
7. Dip the cooled madeleines in the cream cheese glaze and decorate with sprinkles.
8. Let the glaze set before serving.

Notes

Avoid overmixing the batter to maintain a tender texture. Use gel food coloring for the best results.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian