It is with great delight that I introduce guest blogger Alica.
Alica Senhouse is a South Florida-based blogger, writer, and stay-at-home mom of two. Her blog, The Inner Gourmet, is a Caribbean-influenced food blog where she shares stories and recipes of her cultural cuisine. Alica loves spending time with her family and leisurely trips to Target. She is also in the process of re-designing and re-branding her blog.
I couldn’t help but get into the holiday spirit the moment I dusted these Christmas Madeleines with powdered sugar. It made me feel so festive and excited for the next few weeks. Especially next week, when I’ll be attending a cookie exchange party with all of my really good mom-friends. I’m planning on baking up another batch of this classy buttery tea cakes to bring with me to the party. I can see them being a total hit and also a stunner on the cookie table. I must note, although these look like red velvet madeleines, they are not. This is a classic French madeleine recipe with red and black food coloring which I used to achieve the rich burgundy color.
I remember the first time I tasted a real madeleine. I say real because the mass produced madeleines sold at popular coffee shop chains bare no comparison in taste or texture to a freshly baked batch and nor would I expect it to, but once you’ve tasted a real Madeleine, you’ll know that nothing else compares.
It was in 2005 on my trip to Amsterdam. We took a day trip to Belgium and spent our time sight-seeing and perusing the cobblestone streets. We popped into a local café for coffee and a treat. I ordered a few French Madeleines since it was something I had never tried and had to order more before I left. Dense, chewy, buttery, soft, and crusty at first bite. It was the most amazing little tea cake I had ever eaten. Whenever I make these little tea cakes, it always brings about a nostalgic feeling. It’s so perfect for the holidays.Whenever I make these little tea cakes, it always brings about a nostalgic feeling. Click To Tweet
Adding food coloring to these little cakes can jazz up any party theme or bring a wow factor to your dessert table. The only special items you’ll need to make these is a Madeleine pan and gel food coloring. I used Dorie Greenspan’s classic madeleine recipe with some adjustments. I prefer to use salted butter; it gives the cakes a nice buttery flavor. Because of this I omit adding additional salt as well as lemon zest which her original recipe calls for. I add more sugar to this recipe and double the vanilla extract- all for the flavor. Confectioner’s sugar is an option, but recommended to bring out the fancy.
Please let me know in the comments below if you plan on trying this recipe for the holidays, you can also stop by my blog The Inner Gourmet or my social media pages:
Enjoy and Happy Holidays everyone!