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 first served these at a family gathering and they were an instant hit with both kids and adults.
Ingredients
- Unsalted butter: 100 g plus extra for greasing
- Eggs: 2 large
- Granulated sugar: 90 g
- Pure vanilla extract: 1 tsp
- All-purpose flour: 110 g
- Baking powder: 1/2 tsp
- Fine sea salt: Pinch
- Food coloring gels: pastel blue purple pink green
- White chocolate: 150 g chopped
- Mermaid tail-shaped sprinkles or edible glitter: as needed
- Assorted sugar pearls: as needed
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 3–4 minutes). Mix in the vanilla extract.
- Sift dry ingredients:
- 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.
- Divide and tint 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.
- 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 10–12 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 white 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 This recipe always brings a smile when I make it for my family, sparking joy during afternoon tea.
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
Pin This Enjoy these enchanting mignardises at your next tea party for a sweet and whimsical treat.
Recipe FAQ
- → How do I achieve the pastel colors in the batter?
Divide the batter into separate bowls and add a small amount of food coloring gels, stirring gently until pastel shades form.
- → What is the best way to dip the madeleines in white chocolate?
Melt the white chocolate gently over simmering water, then dip the tip of each madeleine quickly before decorating to ensure smooth coverage.
- → Can I prepare the madeleines in advance?
Yes, they can be baked and dipped ahead of time, then stored in an airtight container to preserve freshness.
- → What alternatives exist for the decorations if mermaid sprinkles are unavailable?
Edible glitter, sugar pearls, or pastel-colored sprinkles work well to create a similarly festive look.
- → How do I ensure the madeleines have a light, airy texture?
Beat the eggs and sugar until pale and thick, gently fold in dry ingredients, and avoid overmixing to keep the batter airy.