Pin This 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 evokes joyful memories of hosting elegant summer tea parties where these delicate treats stole the show.
Ingredients
- 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
- Decoration: 150 g white chocolate chopped, Mermaid tail-shaped sprinkles or edible glitter, Assorted sugar pearls
Instructions
- Step 1:
- Preheat the oven to 180 °C (350 °F). Generously butter a madeleine pan and dust with flour tapping out the excess.
- Step 2:
- Melt the butter in a small saucepan then set aside to cool slightly.
- Step 3:
- 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.
- Step 4:
- Sift together the flour baking powder and salt. Gently fold into the egg mixture until just combined.
- Step 5:
- Gradually fold in the melted butter until the batter is smooth.
- Step 6:
- Divide the batter evenly into 3 4 small bowls. Tint each portion with a different food coloring gel stirring until pastel shades are achieved.
- Step 7:
- Using a teaspoon spoon small amounts of each colored batter into the cavities of the prepared pan swirling gently to create a marbled effect.
- Step 8:
- 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.
- Step 9:
- Once completely cool melt the white chocolate in a heatproof bowl set over a pan of gently simmering water.
- Step 10:
- 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.
Pin This These mignardises always bring a smile to my family’s faces during our festive celebrations.
Notes
Pair with floral teas or sparkling moscato for a delightful treat.
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)
Pin This This elegant recipe ensures a refined touch to any celebration and is sure to impress guests.
Recipe Q&A
- → What type of pan is ideal for baking these madeleines?
A madeleine pan with shell-shaped cavities ensures the signature shape and even baking.
- → How can I achieve the pastel marbled effect in the batter?
Divide the batter into separate bowls, tint each with different pastel gel colors, then spoon them alternately into the pan, swirling gently.
- → What is the best way to decorate the madeleines after baking?
Melt white chocolate and dip the tips of cooled madeleines, then immediately sprinkle with mermaid tail-shaped decorations and edible glitter while the chocolate sets.
- → Can additional flavors be added to the batter?
Yes, finely grated lemon or orange zest can be incorporated to enhance the flavor profile.
- → What beverages pair well with these colorful treats?
Floral teas or sparkling Moscato complement the delicate vanilla and chocolate notes beautifully.