# What you need:
→ Madeleines
01 - 7 tablespoons unsalted butter, plus extra for greasing
02 - 2 large eggs
03 - 7 tablespoons granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - ¾ cup all-purpose flour
06 - ½ teaspoon baking powder
07 - Pinch of fine sea salt
08 - Food coloring gels in pastel blue, purple, pink, and green
→ Decoration
09 - 5 ½ ounces white chocolate, chopped
10 - Mermaid tail-shaped sprinkles or edible glitter
11 - Assorted sugar pearls
# Steps to follow:
01 - Preheat the oven to 350°F. Generously butter a madeleine pan and dust with flour, tapping out any excess.
02 - Melt the butter in a small saucepan over low heat, then set aside to cool slightly.
03 - Using an electric mixer, beat the eggs and sugar until pale and thick, approximately 3 to 4 minutes. Incorporate the vanilla extract.
04 - Sift together the flour, baking powder, and sea salt to ensure even distribution.
05 - Gently fold the sifted dry ingredients into the egg mixture until just combined. Gradually fold in the melted butter until the batter reaches a smooth consistency.
06 - Divide the batter evenly into three to four small bowls. Tint each portion with a different food coloring gel, stirring until pastel shades are achieved.
07 - Using a teaspoon, spoon small amounts of each colored batter into the pan’s cavities, gently swirling to create a marbled effect.
08 - Bake for 10 to 12 minutes, or until the madeleines puff and the edges turn golden. Remove from oven and cool in the pan for 2 minutes before transferring to a wire rack to cool completely.
09 - Melt the white chocolate in a heatproof bowl set over simmering water until smooth.
10 - Dip the tip of each cooled madeleine into the melted white chocolate, then immediately adorn with mermaid tail sprinkles, edible glitter, and sugar pearls. Place on parchment paper to set.
