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.
I remember the first time I served these mignardises at a family gathering, everyone was enchanted by their delicate shape and lovely 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 oven:
- 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 to 4 minutes). Mix in the vanilla extract.
- Sift and fold:
- 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.
- Tint batter:
- Divide the batter evenly into 3 to 4 small bowls. Tint each portion with a different food coloring gel stirring until pastel shades are achieved.
- Fill pan:
- 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 to 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.
- Dip and 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.
Pin this My family loves to gather around the table enjoying these delicate petits fours especially during festive celebrations and teatime.
Notes
For extra flavor add finely grated lemon or orange zest to the batter. 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 These mignardises promise a beautiful addition to any occasion and a tasty treat to impress guests.
Recipe FAQs
- → What gives the madeleines their pastel colors?
Food coloring gels are gently folded into the batter to create soft pastel shades before baking.
- → How is the white chocolate applied to the madeleines?
The cooled madeleines are dipped at the tips into melted white chocolate and then decorated immediately with sprinkles.
- → Can I add extra flavor to the batter?
Yes, finely grated lemon or orange zest can be added for a fresh citrus note.
- → What tools are essential for preparing these madeleines?
An electric mixer, madeleine pan, sifter, and wire rack are key for mixing, shaping, and cooling.
- → How long should the madeleines bake?
They require 10–12 minutes at 180°C until puffed and golden at the edges.
- → Are these suitable for a vegetarian diet?
Yes, all ingredients used are vegetarian-friendly.