I’m partnering with Taylor and Colledge USA to create this recipe. All words and opinions are my own.
Red Velvet Madeleines With Lemon Cream Cheese Glaze. Cute heart-shaped red velvet madeleines dipped in lemon cream cheese glaze. Don’t they look perfect for the Valentine’s Day celebration??
I’ve flavored these madeleines with Taylor and Colledge USA‘s lemon extract and vanilla bean paste. Their extracts and pastes are just AMAZING ! I always love using good quality extracts in my baking and Taylor and Colledge USA pastes and extracts top my recommendation list!
Here you go with the recipe!
Ingredients:
Madeleines:
Cake Flour- 1 1/4 cup
Cocoa powder- 1 tbsp
Granulated sugar- 3/4 cup
Baking powder – 1/2 tsp
Taylor and Colledge Vanilla paste – 2 tsp
Salt – 1 tsp
Large Eggs- 2 ( room temperature)
Egg yolks – 2 ( room temperature)
Unsalted butter – 9 tbsp ( melted)
Beet powder- 3 tsp of red food coloring few drops for the color
Glaze:
Confectioners sugar- 1 .5 cup
Cream cheese – 3 oz
Milk -2-3 tbsp needed
Taylor and Colledge lemon extract – 1 tsp
Method:
Melt butter. Remove from flame. Set aside to cool.
Sift all the dry ingredients together ( cake flour, cocoa powder, baking powder, and salt )
Beat the eggs, yolk, and sugar well for 8 mins until light and fluffy using whisk attachment and doubled up in volume.
Add in the vanilla extract, and dry ingredients. Fold them into the egg mixture using a spatula.
Finally, add the melted butter and fold it into the batter. Add in the color and mix well. Wrap the batter in clear wrap. Make sure the clear wrap touches the surface of the batter. Refrigerate the batter for 3-4 hours or overnight.
Brush melted butter all over the madeleine pan.
Place it in the freezer.
After 3-4 hours, preheat the oven to 350f. Spoon the refrigerated batter into the prepared Madeleine pan. And bake for 10-15 mins or till done. Do not overbake.
Invert the madeleines onto a cooling rack to cool off completely. Make the glaze by mixing the powdered sugar, lemon extract, and milk first and then add the cream cheese and mix well. Dip the cooled Madeleines in the glaze and place them in the cooling rack to set completely. Enjoy.
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