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.
I first served these mignardises at a summer tea party and they were a huge hit with all my guests.
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 always brings my family together, sharing these delicate treats over afternoon tea.
Notes
For extra flavor add finely grated lemon or orange zest to the batter. Use silicone madeleine molds for easy release. 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).
Save Enjoy these elegant mignardises as a perfect finishing touch to your next celebration or tea time.
Recipe FAQ
- → What gives these madeleines their pastel colors?
Food coloring gels are gently mixed into separate portions of batter to create soft pastel shades, which are swirlingly combined for a marbled effect.
- → How do I prevent the madeleines from sticking to the pan?
Generously butter the madeleine pan and dust it with flour before adding the batter to ensure easy release after baking.
- → What is the best way to add decoration to these treats?
After cooling, dip the tips in melted white chocolate, then immediately sprinkle with mermaid tail shapes, edible glitter, and sugar pearls for a shimmering finish.
- → Can I add a citrus twist to the flavor?
Yes, finely grated lemon or orange zest can be incorporated into the batter to add a fresh, citrusy note.
- → What should I serve these with for an ideal experience?
Pair these airy vanilla madeleines with floral teas or sparkling moscato to enhance their delicate flavors during afternoon gatherings.