Red velvet madeleines

Preparation – 1 hour 10 minutes

Melt the unsalted butter in a small saucepan over a low heat. Let the butter slowly melt, then stir in a few drops of red food colouring.

Take a small bowl and add 5 tablespoons of sugar, 30 grams of flour, 2 teaspoons of cocoa powder and a pinch of salt. Mix everything together well. Pour the melted red butter into the bowl and add an egg.

Mix everything well together with a whisk, then add the buttermilk and 3 tablespoons of flour while mixing. Cover the bowl with cling film and let it cool in the refrigerator for at least 1 hour.  

Baking the red velvet madeleines – 20 minutes

Prepare the madeleine moulds by brushing with melted butter, using a silicone brush. Sift some flour over the greased moulds, then tap out the excess.

Place the moulds in the refrigerator for at least 5 minutes to harden the butter. Preheat the oven to a temperature of 180 degrees Celsius. Spoon (or use a piping bag) the madeleine batter into the moulds, filling each mould three-quarters full.

Bake the red velvet madeleines in the preheated oven for 8 to 10 minutes, depending on how powerful your oven is (the time required may be longer or shorter). Check them every now and then.

Remove each madeleine from its mould and place on a cooling rack. Dust the red velvet madeleines with icing sugar, if desired. Enjoy!