Red Velvet Madeleines

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Butter and 3 tablespoons flour
  • 4 oz Chocolate for dipping and assorted sprinkles
  • 1 cup Flour
  • 1/8 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 tsp Buttermilk, Dry

• Other

  • 1-1½ tablespoons red velvet baking emulsion (available at baking supply store or Amazon

Found on createdby-diane.com

Ingredients

• 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

Directions

• 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.