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    You are in: Home / Recipes / Red Velvet Madeleines Recipe
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    Red Velvet Madeleines

    Red Velvet Madeleines. Photo by Mikekey

    1/1 Photo of Red Velvet Madeleines

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    mwestcott's Note:

    From Southern Living magazine.

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    Ingredients:

    Serves: 12

    Yield:

    madelei ...

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400 degrees.
    2. 2
      Lightly grease 2 shiny madeleine pans.
    3. 3
      Beat the sugar, eggs, egg yolks and vanilla extract with an electric mixer for 5 minutes on medium-high, or until mixture looks thick and pale.
    4. 4
      Add melted butter and red food coloring, and beat until blended.
    5. 5
      In a separate bowl, sift together the cake flour, cocoa powder, baking powder and salt.
    6. 6
      Fold dry ingredients into the egg mixture.
    7. 7
      Fill each cup of the madeleine pans about 3/4 full (about 1 tablespoon per madeleine).
    8. 8
      Bake for 8-10 minutes, or when madeleines spring back when lightly touched.
    9. 9
      Immediately remove from pans and cool on wire racks.
    10. 10
      Cool completely, about 20 minutes.
    11. 11
      Dust with powdered sugar just before serving (optional).

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    Ratings & Reviews:

    • on May 09, 2014

      55

      Very good and easy to make. I skipped the powdered sugar. I also got 36 instead of 24 and I think my Madeleine pan is standard size. Made for Spring 2014 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Red Velvet Madeleines

    Serving Size: 1 (58 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 234.4
     
    Calories from Fat 122
    52%
    Total Fat 13.6 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 104.6 mg
    34%
    Sodium 184.5 mg
    7%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 0.5 g
    2%
    Sugars 12.6 g
    50%
    Protein 3.5 g
    7%

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