I’m not one to turn down sweets, so Valentine’s Day is just the excuse to indulge a bit. If you’re looking for an elegant, light and perfectly sweet cookie to serve with tea or cocktails, meet the Madeleine. This cake-like cookie is the perfect treat for gifting or devouring, for gathering with girlfriends or topping off a romantic dinner for two. And it’s made even better using the red velvet adaptation from Rebecca Firth’s, The Cookie Book. With the combination of red velvet, a hint of chocolate and a vanilla bean glaze, this cookie takes the cake…
A Madeleine is a traditional French butter cake with a crisp edge and soft, spongy interior that comes together quickly with a handful of simple ingredients. The real trick in making Madeleines is the technique. In Rebecca Firth's, The Cookie Book, she adds a dramatic twist to this classic cookie in her Red Velvet Madeleine recipe. Plus, she has some great tips to ensure baking success.
The first step is to make sure the eggs are at room temperature, then beat with the sugar until light, fluffy and thickened resembling a mayonnaise-like texture. My favorite baking tools are these teak Measuring Cups and Measuring Spoons. Handmade from a natural wood grain, they age well and bring a lovely warmth to the kitchen. Next, add in the food coloring, chocolate extract and vanilla. I used a food coloring that I bought from a local health food store and it turned the cookies more of a raspberry hue.
Next, add in the dry ingredients and the softened butter. The cocoa powder is what gives these madeleines a darker hue and rich delicious flavor. When it comes time to add the butter, it's super important that it's soft enough to easily smear on a plate. If not, warm it for 10 seconds to get the right consistency. Once the batter is mixed, let it sit in the refrigerator overnight (this is essential for getting the classic madeleine cookie shape).
Another technique worth noting is to put the buttered Madeleine tray in the freezer at least 30 minutes before baking. The cold tray and cold batter will give your cookie that classic puffed up look. While the Madeleines are baking, whisk the powdered sugar, milk and vanilla bean together to make a decadent glaze.
I highly recommend enjoying these delicious cookies the day they are baked, with a cup of tea. I'm serving them here on our bestselling Gold Brushed Cookie Plate with my Stone Jug Linen Napkin in misty rose. If you're hosting or gifting the cookies, make the batter and glaze the night before, and bake in the morning. We have the perfect cookie box to contain them (see here).
Everyone has their own love language, and making homemade desserts and treats is a wonderful way to show how much you care. This was my first go at making Madeleines and I'll definitely be making them again. They would make a lovely treat for a variety of special occasions, from bridal showers and weddings to tea parties and baby showers... the options are endless.