Red Velvet is so pretty and delicious, I decided to make a new Madeleine recipe with Red Velvet
Doesn’t anyone say they are sorry anymore,
if you hit my car with your car, I expect you to say your sorry.
If you pull your car over in the red zone at a cross walk and start to drive ahead with out looking up from your phone after you children safely cross the street, but find my child directly in from of you in the drivers seat and begin to give me an attitude when I tell yell at you that you were within an few inches of running over my child, you shouldn’t tell me the child is wrong, especially when you are half parked in the cross walk and apparently the child was disturbing you from your phone call. You should say you are sorry and be sure the child is ok. You don’t need to hit a child to say your sorry, I think you scared them enough to warrant an apology.
Yes, it’s been a rough week with idiot drivers.
Is is too much to ask for people to be concerned for more than themselves.
Well to make it all better, I baked these.
Believe me, these were a big help. They practically made me forget all the wackos driving around my town,…well almost. I think I may need another batch for that to really happen.
*rant over for now.
Now onto the COOKIES,
yes cookies are always where it’s at, they are easy to make and bite sized which makes them perfect in my book.
- 10 tablespoons unsalted butter (melted and cooled)
- 2 eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 1-1½ tablespoons red velvet baking emulsion (available at baking supply store or Amazon)
- 1 teaspoon dry buttermilk
- ⅛ teaspoon salt
- 1 tablespoon butter and 3 tablespoons flour for preparing pan
- 4 oz chocolate for dipping and assorted sprinkles
- 1 cup flour
- Preheat oven to 375
- Prepare Madeleine Pan by buttering and flouring pan.
- Beat eggs and sugar with mixer, add vanilla, red velvet emulsion, buttermilk and salt.
- Mix in flour until blended.
- Pour butter in a stream and mix on low until well blended.
- Place 2 tablespoons of batter into each madeleine area of the pan.
- Bake for 12-14 minutes or until just golden.
- Remove pan from oven and turn onto a cooling rack.
- Allow Madeleines to cool completely.
- Melt chocolate and dip edges of Madeleines into it, then shake on sprinkles and allow the chocolate to set before stacking.
Celebrate this Valentine’s Day or really any day with these delicious Red Velvet Madeleines!
Erin @ The Spiffy Cookie says
Dang I think my madeleine pan is packed away in storage. These look so pretty.
Diane says
I’ve been thinking of trying to make them in a mini muffin pan for those who don’t have a madeleine pan..think I need to get on that!
Tracey @ The Kitchen is My Playground says
These look totally yummy, Diane! I’ve never worked with red velvet baking emulsion … I’ll need to check that out!
Tracey @ The Kitchen is My Playground
Diane says
The Red Velvet Baking Emulsion is fairly new, I have found it at TJ Maxx/Ross so it’s certainly out there. I really like it 🙂 and have used it in many recipes now.
Joni says
I am sorry about the drivers. It always amazes me how short tempered everyone is. Such cute Madeleines all dressed up in red. Joni
cakewhiz says
yup… people seem to be forgetting etiquettes and the need to apologize when they do something wrong… the world has gotten so weird! :S lol
But, one bite of these madelines would have made everything better… they are so darn cute! Pinned 🙂
Krystle(Baking Beauty) says
These look amazing! Pinning to try soon!
alison @ Ingredients, Inc. says
SO CLEVER
Narjes says
Is there a way to possibly make these using Red Velvet Cake Mix?
Diane says
Of course could bake cake mix in a Madeleine pan, but they won’t be the same as a Madeleine recipe, madeleines have a certain crispness when you bit into them, even tough they have a cake like quality, they are not really cake.
Nutmeg Nanny says
Sorry about your week, but these madeleines do indeed look like they would help. YUM!!
Lolli @ Better in Bulk says
I’ve never made madeleines but I love eating them. Now I think I need to get a madeleines pan!!
Breanne says
Where can I find a Madeleine pan?
Diane says
They are available where you would buy baking supplies. Here is one on Amazon http://www.amazon.com/Chicago-Metallic-12-Cup-Nonstick-Madeleine/dp/B00134LXEY
Mindy says
Is the pan a regular or mini Madeline pan?
Diane says
I use a regular size Madeleine pan.
Brandie (@ Home Cooking Memories) says
I said this on G+, but I’ll elaborate here. I’ve never been much of a red velvet cake fan….just too much for me, but I like the idea of having a smaller “piece” of red velvet…Madeleine-style. And sheesh…dip them in chocolate and I’m there!
Jasmine says
This recipe looks INCREDIBLE. I’ve been on the hunt for dessert recipes that use red wine, because I’ve got a big jug of merlot that I got as a gift that I have no interest in actually drinking. However, – what is dry buttermilk? Can I replace it with, like, cornstarch? Or, what are some substitutions for dry buttermilk that will work well with this recipe?
Jasmine says
Oops, I’m sorry, I was flipping between two different recipes; this recipe doesn’t use red wine, I realize. Haha, sorry! Anyway, I’m still going to try this recipe out, because anything red velvet is great by me! 😀
Diane says
This is the dry buttermilk I use, it’s available in the US in the Baking aisle and is great for sauces or any recipe that calls for buttermilk. There is no substitution in this recipe as this isn’t a recipe that requires additional liquid. If you are unable to find it, omit it and see if you like the result, it won’t effect the baking of the Madeleines.
Red wine…this is one of my favorite sauces https://www.createdby-diane.com/2013/12/tortellini-with-red-wine-sauce.html
Also if you make gravy for a beef dinner, you could sub in 1/2 wine for beef broth with a delicious result.
~Diane 🙂