# Components:
→ 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 - 3/4 cup all-purpose flour
06 - 1/2 teaspoon baking powder
07 - Pinch of fine sea salt
08 - Food coloring gels (pastel blue, purple, pink, green)
→ Decoration
09 - 5.3 ounces white chocolate, chopped
10 - Mermaid tail-shaped sprinkles or edible glitter
11 - Assorted sugar pearls
# Directions:
01 - Preheat the oven to 350°F. Generously butter a madeleine pan and dust with flour, tapping out the excess.
02 - Melt the butter in a small saucepan, then set aside to cool slightly.
03 - In a medium bowl, beat the eggs and sugar with an electric mixer until pale and thick, about 3 to 4 minutes. Add vanilla extract and mix to combine.
04 - Sift together the flour, baking powder, and salt.
05 - Gently fold the sifted dry ingredients into the egg mixture until just combined.
06 - Gradually fold in the melted butter until the batter is smooth and homogeneous.
07 - Divide the batter evenly into 3 to 4 small bowls. Tint each portion with different food coloring gels until pastel shades are achieved.
08 - Using a teaspoon, spoon small amounts of each colored batter into the madeleine cavities, swirling gently to create a marbled effect.
09 - Bake for 10 to 12 minutes, or until puffed and golden at the edges. Cool in the pan for 2 minutes before transferring to a wire rack to cool completely.
10 - Melt white chocolate in a heatproof bowl set over gently simmering water.
11 - Dip the tip of each cooled madeleine into the melted white chocolate, then immediately sprinkle with mermaid tail-shaped sprinkles, edible glitter, and assorted sugar pearls. Place on parchment paper to set.
