Eris bakes: What could be more chaotic than a teenager in the kitchen?

{January 2, 2013}   Madeleines

I got a Bed, Bath & Beyond gift card for Christmas and it has been burning a hole in my wallet, until yesterday. Mama and I went and bought the store out…okay we left with a Madeleine pan, a whoopie pie pan, a mini bundt pan, a glass coffee mug, and a tea cup & saucer. And I still have money to spend at a later time. YAY! Well, I have had this Red Velvet Madeleine recipe for a month or so and finally had the pan to make them! They finished about 45 minutes ago and they didn’t exactly turn out the way I expected. They look like UFOs not shells, and the second pan they were burnt a little, and the third there wasn’t enough batter per depression so they came out a little crispy too. But they are tasty. And tasty is better than pretty (at least when cooking at home, food at restaurants is a different matter)



  • 3/4 cup granulated sugar
  • 3 large eggs $
  • 2 egg yolks $
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted $
  • 2 tablespoons red liquid food coloring
  • 1 1/3 cups cake flour
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (optional)


  1. 1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
  2. 2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
  3. 3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.


Southern Living





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