Save to Pinterest 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 a whimsical touch to any dessert table with its unique mermaid tail design and delightful flavors.
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:
- 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 Flour Mixture:
- Sift together the flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Fold in 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.
- Spoon Batter:
- 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 to Pinterest This recipe has become a family favorite during festive gatherings and afternoon tea parties.
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
Per mignardise: Calories 87, Total Fat 5 g, Carbohydrates 10 g, Protein 1.3 g
Save to Pinterest Mignardises Queue de Sirène not only taste divine but also add a magical touch to any occasion.
Common Recipe Questions
- → How do I achieve the marbled pastel effect?
Divide the batter into separate bowls and tint each with different pastel food coloring gels. Spoon colored batters alternately into the mold cavities, gently swirling with a toothpick before baking.
- → What is the best method to dip the madeleines in white chocolate?
Melt white chocolate over simmering water until smooth. Dip the madeleine tips quickly, then immediately sprinkle decorations to ensure they adhere well before setting.
- → Can I substitute the butter with an alternative fat?
Butter provides richness and structure here, but for dairy-free options, melted coconut oil may be used, although texture and flavor might differ slightly.
- → How should I store the finished madeleines?
Keep them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration is possible but may affect texture.
- → Are there tips for ensuring the madeleines rise properly?
Ensure baking powder is fresh and fold the dry ingredients gently into the batter to retain air. Avoid overmixing to keep a light, fluffy texture.