Rainbow Speckled Madeleines
To match my rainbow splatter dinner napkins, I wanted to make Rainbow Speckled Madeleines. Using a silicon madeleine mold, I baked the madeleines at half size. Once cooled, I splatter six colors of food dye in the mold, add melted white chocolate on top of the splatter, replace the madeleines in the melted white chocolate, and allow to cool. This is a charming table accessory and bite.
- 1 cup AP flour
- 1/4 teaspoon salt
- 2 large eggs, plus 1 yolk
- 1/2 cup sugar
- 1 Tablespoon of lemon zest
- 10 tablespoons of unsalted butter, melted and cooled
- 1 bag white chocolate chips
- 6 or more colors of food coloring, purchased individually or made by mixing the 3 primary colors
DIRECTIONS:
- Adjust oven rack to middle position and preheat oven to 375 degrees F.
- Using canola oil, grease a silicon madeleine mold.
- Whisk flour and salt together in small bowl.
- Using stand mixer fitted with a paddle attachment, beat eggs and yolk on medium speed until combined. Add sugar and zest and beat until a thick paste is formed, 3 to 5 minutes.
- Gently fold in flour mixture, followed by butter.
- Put the batter into a piping bag, and squeeze into the madeleine mold -- filling only 50% to 75% of the cavity.
- Bake until madeleines are golden brown, approximately 8-10 minutes.
- Allow madeleines to cool and remove from the mold. Set aside
- Wipe your mold clean and carefully splatter each color into each mold.
- Melt white chocolate and pour to fill 25%-50% of the cavity, depending on the size of the madeleines. The melted chocolate and madeleines combined should fully fill the cavity.
- Add the madeleines to the white chocolate. Allow to cool.
- Serve immediately or store in an airtight container for up to 3 days.
