These pink madeleines are classic French tea cakes with a delicate twist—the batter is tinted with natural beet powder or raspberry puree, giving them a soft rose hue that looks stunning on any dessert table. The signature shell shape and tender, spongy crumb come from resting the batter and baking at high heat, which creates the little hump in the middle. They’re buttery, lightly sweet, and perfect for bridal showers, baby showers, or afternoon tea.
Ingredients
- 3 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1–2 teaspoons beet powder (or 1 tablespoon raspberry puree, see Tips)
- Optional: 1/4 teaspoon pink gel food coloring for a deeper shade
Instructions
- In a large bowl, whisk the eggs and sugar together until pale and slightly frothy, about 2 minutes. Add the vanilla and whisk to combine.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture with a spatula, being careful not to deflate the batter.
- Pour in the melted butter and fold gently until just combined. Add the beet powder (or raspberry puree) and fold until the color is even. If using gel coloring, add it now.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This resting step is essential for the classic hump.
- Preheat the oven to 375°F (190°C). Generously butter a madeleine pan (or use nonstick spray) and dust with flour, tapping out the excess.
- Spoon about 1 tablespoon of batter into each shell mold—do not overfill; the batter should fill about 3/4 full.
- Bake for 10–12 minutes, until the edges are golden and the centers spring back when touched. The madeleines should have a small hump on top.
- Remove the pan from the oven and immediately invert onto a wire rack. Tap the pan gently to release the madeleines. Let cool completely before serving or decorating.
Tips
- Beet powder vs. raspberry puree: Beet powder gives a dry, pastel pink color without adding liquid. Raspberry puree adds moisture, so reduce the butter by 1 tablespoon if using it. Both work, but beet powder is easier for a consistent hue.
- Chill the batter: Don’t skip the resting time—it allows the gluten to relax and the starch to hydrate, which helps create the signature hump and a tender crumb.
- Butter the pan well: Madeleines are prone to sticking. Use melted butter and a pastry brush to coat every crevice, then dust with flour. If you have a nonstick pan, you can skip the flour.
- Don’t overmix: Fold just until the flour disappears. Overmixing develops gluten and makes the cakes tough.
Serving Suggestions
Serve these pink madeleines dusted with powdered sugar, or dip the ends in melted white chocolate and sprinkle with freeze-dried raspberry pieces. They pair beautifully with Earl Grey tea, champagne, or a light berry lemonade. Arrange them on a tiered stand for a pretty presentation at brunch or a baby shower.
Variations
- Citrus Pink: Add 1 teaspoon of lemon or orange zest to the batter along with the vanilla for a bright, floral note.
- Chocolate-Dipped: After baking and cooling, dip half of each madeleine in melted dark or white chocolate and let set on parchment paper.
- Rosewater: Replace the vanilla with 1 teaspoon rosewater for a more perfumed flavor—start with 1/2 teaspoon and taste, as rosewater can be strong.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store madeleines in an airtight container at room temperature for up to 3 days. They are best eaten within 24 hours, as they tend to dry out. To refresh, warm them in a 300°F (150°C) oven for 3–5 minutes—this revives their softness. You can also freeze unglazed madeleines in a single layer in a freezer bag for up to 2 months; thaw at room temperature for 30 minutes before serving.
Frequently Asked Questions
Why didn’t my madeleines have a hump?
The hump forms when the batter is chilled and then hits high heat, causing the outside to set quickly while the inside pushes up. If you skip the chilling or underfill the molds, you may get flat tops. Make sure your oven is fully preheated and use the recommended temperature.
Can I use liquid food coloring instead of beet powder?
Yes, but liquid coloring adds extra moisture, so reduce the butter by 1 teaspoon per 2–3 drops. Gel coloring is better because it adds less liquid and gives a more vibrant pink.
How do I get the madeleines out of the pan without breaking them?
Cool the pan on a wire rack for 1–2 minutes, then invert and tap sharply. If any stick, use a small offset spatula to gently loosen the edges. Greasing and flouring the pan well is the best prevention.
Can I make the batter ahead of time?
Absolutely. The batter can be refrigerated for up to 24 hours before baking—actually, it improves the texture. Just cover it tightly and bake as directed.
Why are my madeleines dry?
Overbaking is the most common cause. Start checking at 10 minutes; the edges should be golden but the centers still soft. Also, be sure to measure the flour correctly—spoon it into the cup and level off, rather than scooping, to avoid adding too much.
Can I double the recipe?
Yes, this recipe scales easily. Just keep the batter chilled and bake in batches, as the batter will warm up if left out.
Related
- Las Vegas Shrimp Cocktail Recipe: Classic Casino-Style
- Jones Potato Pancakes Harvey’s PA Style Recipe
- Jumbo Shrimp Cocktail: Classic Recipe & Tips
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).