Red Velvet Madeleines


These French red velvet madeleines are cute to look at, and divine to eat! Lightly dusted with icing sugar, they are the perfect accompaniment to your coffee or tea. This recipe makes 10 cakes.

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Red velvet madeleines
1 hours 30 minutes 10 people Desserts
Red velvet madeleines


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  • 5 tablespoons of sugar
  • 3 tablespoons + 30 grams flour
  • 50 grams unsalted butter
  • 2 teaspoons cocoa powder
  • Red food colouring
  • 1 egg
  • 2 teaspoons buttermilk
  • 1/2 teaspoon baking powder
  • Pinch of salt
Red velvet madeleines ingredients
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Kitchen equipment

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  • Oven
  • Small saucepan
  • Small bowl
  • Whisk
  • Silicone kitchen brush
  • Cling film
  • Cooling rack (optional, but very handy)
  • Madeleine moulds
  • Fine sieve

Red Velvet Madeleines

1 hours 30 minutes 10 people Desserts

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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.  

Red velvet madeleines
Red velvet madeleines

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!

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