Save Delicate, mermaid tail-inspired petits fours featuring colorful, airy madeleines with a hint of vanilla, dipped in white chocolate and adorned with shimmering sprinkles — perfect for refined afternoon teas or festive celebrations.
This recipe combines delicate flavors and whimsical presentation that impress both kids and adults at our afternoon teas.
Ingredients
- For the Madeleines: 100 g unsalted butter plus extra for greasing, 2 large eggs, 90 g granulated sugar, 1 tsp pure vanilla extract, 110 g all-purpose flour, 1/2 tsp baking powder, pinch of fine sea salt, food coloring gels (pastel blue, purple, pink, green)
- For Decoration: 150 g white chocolate chopped, mermaid tail-shaped sprinkles or edible glitter, assorted sugar pearls
Instructions
- Preheat Oven:
- Preheat the oven to 180°C (350°F). Generously butter a madeleine pan and dust with flour, tapping out the excess.
- Melt Butter:
- Melt the butter in a small saucepan, then set aside to cool slightly.
- Beat Eggs and Sugar:
- In a medium bowl, beat the eggs and sugar with an electric mixer until pale and thick (about 3–4 minutes). Mix in the vanilla extract.
- Sift Dry Ingredients:
- Sift together the flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Add Butter:
- Gradually fold in the melted butter until the batter is smooth.
- Color Batter:
- Divide the batter evenly into 3–4 small bowls. Tint each portion with a different food coloring gel, stirring until pastel shades are achieved.
- Fill Pan:
- Using a teaspoon, spoon small amounts of each colored batter into the cavities of the prepared pan, swirling gently to create a marbled effect.
- Bake:
- Bake for 10–12 minutes, or until the madeleines are puffed and the edges are golden. Cool in the pan for 2 minutes, then transfer to a wire rack.
- Melt Chocolate:
- Once completely cool, melt the white chocolate in a heatproof bowl set over a pan of gently simmering water.
- Decorate:
- Dip the tip of each madeleine into the melted white chocolate, then immediately sprinkle with mermaid tail sprinkles, edible glitter, and sugar pearls. Place on parchment paper to set.
Save These treats always bring smiles during our family celebrations, especially the kids who adore the shimmering sprinkles.
Required Tools
Electric mixer, madeleine pan, mixing bowls, small saucepan, sifter, wire rack, parchment paper
Allergen Information
Contains eggs, wheat (gluten), milk (butter and white chocolate). May contain traces of nuts or soy (check chocolate and decorations).
Nutritional Information
Calories: 87 per mignardise. Total Fat: 5 g. Carbohydrates: 10 g. Protein: 1.3 g.
Save Enjoy crafting these delicate delights that taste as enchanting as they look.
Recipe FAQs
- → How do I achieve the pastel colors in the batter?
Use small amounts of gel food coloring, stirring gently to create soft pastel hues without altering the batter’s texture.
- → What is the best way to prevent madeleines from sticking to the pan?
Generously butter the madeleine pan and dust it lightly with flour before adding the batter, ensuring easy release.
- → How should the white chocolate coating be applied?
Melt the white chocolate gently over simmering water, then dip the cooled madeleine tips quickly to avoid melting the cake.
- → Can I add extra flavors to the batter?
Yes, finely grated lemon or orange zest can be folded into the batter to enhance aromatic notes.
- → How long should I bake these madeleines?
Bake at 180°C (350°F) for 10–12 minutes until edges are golden and cakes have puffed up slightly.
- → What pairings complement these delicate treats?
They pair wonderfully with floral teas or sparkling moscato, balancing sweetness with delicate aromas.