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 brings back fond memories of sharing delicate treats at afternoon teas with close friends and family, making every bite a celebration.
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
- 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.
Save This recipe is a favorite during gatherings, evoking smiles and sweet conversations with loved ones over tea.
Notes
Pair the mignardises with floral teas or sparkling moscato for a delightful treat. Required tools include an electric mixer, madeleine pan, mixing bowls, small saucepan, sifter, wire rack, and 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
Per mignardise: Calories 87, Total Fat 5 g, Carbohydrates 10 g, Protein 1.3 g.
Save These mignardises are a refined final touch to any tea party or festive gathering, leaving a lasting impression.
Recipe FAQs
- → What gives madeleines their characteristic airy texture?
Beating eggs and sugar until pale and thick introduces air, while folding in melted butter gently helps maintain the light and tender crumb.
- → How do I achieve the pastel colors in the batter?
Divide batter into portions and mix in small amounts of pastel food coloring gels, stirring until soft shades form.
- → Can I add citrus flavors to the madeleines?
Yes, finely grated lemon or orange zest can be folded into the batter to enhance the flavor with fresh, bright notes.
- → What is the best way to decorate these treats?
After cooling, dip each in melted white chocolate and immediately sprinkle with mermaid tail-shaped sprinkles, edible glitter, and sugar pearls for a shimmering finish.
- → How should I prepare the pan to prevent sticking?
Generously butter the madeleine pan and dust it with flour, tapping out excess to ensure easy release.