Beet Madeleines

Beet Madeleines

  • Author: Emily Wilson
  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 22 minutes
  • Yield: 12
  • Category: Dessert
  • Cuisine: French


With a Valentine’s Day twist, this recipe has been adapted from the Williams Sonoma Classic Lemon Madeleine Recipe.


  • 3 tablespoons blended beet (buy 2 small beets, about 2 ounces each)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
    and cooled
  • 2 tablespoons softened butter for brushing pan
  • 2 eggs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup + 2 tablespoons all-purpose flour, sifted (plus more for dusting the pan)
  • Confectioners’ sugar for dusting (optional)


Option to do ahead: Make the beet puree. Here’s how:

  1. Peel two small beets and roughly chop. Should yield about 2/3 cup. Place in a Vitamix container, or in a blender. Add 1/2 cup of water. Turn motor on low and slowly increase speed until beets begin to pulverize. If necessary, stop and scrape down the sides so large chunks aren’t sticking to the container. Blend again until mixture is fairly smooth. This will yield more than you need for the recipe, but all the more incentive to make a double batch of madeleines!

Now, to make the madeleines:

  1. Start by preheating the oven to 375 degrees.
  2. Place 4 tablespoons of butter in a microwave-safe dish and heat on high in short 20-second increments until melted. Allow to cool slightly.
  3. In the bowl of an upright mixer, measure the eggs, sugar and salt. Turn on to medium-high speed, and beat vigorously until mixture is light, fluffy and very pale yellow in color, about 3-5 minutes.
  4. While the eggs whip, use a pastry brush or paper towel to heavily coat each of the 12 molds in a madeleine pan with softened butter (not the melted butter). Be sure to butter every ridge. Sprinkle the molds with flour, then tilt the pan from side to side, shaking flour into each little nook and cranny. Flip the pan upside down over the sink to shake out any excess flour.
  5. With mixer on low speed, add vanilla and almond extracts and 3 tablespoons of beet juice/puree.
  6. Turn off the mixer. Stir the mixture with a spatula to ensure the beet juice isn’t settling on the bottom. Sift 1/2 cup plus 2 tablespoons of flour directly over the egg mixture, then beat on low speed just until incorporated.
  7. Use a rubber spatula to gently fold in half of the melted butter just until blended. Fold in the remaining melted butter.
  8. Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Fill the molds pretty fully as the batter doesn’t expand much during baking. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.
  9. Remove the pan from the oven. Set a bakers rack over the top, then flip the rack and the pan together to invert. Rap the back of the pan to release all the little cakes. Allow the madeleines to cool on the rack until no longer warm to the touch, then sprinkle with a dusting of powdered sugar, if desired.