Pink Ombre Madeleines #GBBO #PatisserieWeek
Cook time: 
Total time: 
Serves: 12
  • 2 eggs
  • 175g self raising flour
  • 1 tsp vanilla essence
  • 150g butter
  • 125g caster sugar
  • red food colouring
  • 100g white chocolate
  • edible sprinkles
  1. Whisk the eggs on a medium-high speed, adding the sugar a little at a time, until all the sugar is incorporated. I did this in my mixer.
  2. Turn the mixer to high and whisk for about 5 minutes until the eggs have doubled in volume
  3. By hand, stir in the vanilla essence and then fold in the flour lightly .
  4. Divide the mixture between 3 bowls
  5. Add some red food colouring to 2 of the bowls, 1 slightly less than the other , and mix to combine. In the 3rd bowl add some of the sprinkles - approx 1-2 tsp - and again mix well to combine.
  6. Cover each bows and leave to stand for 30 mins somewhere cool (fridge if you have room)
  7. Melt the butter in the microwave (30-60 secs ) and leave to cool
  8. After 30 minutes, add ¼ of the melted butter to each bowl (which should leave approx ¼ of the butter in the bowl still) and mix well. Cover again for a final time for 30-60mins, and again leave them somewhere cool.
  9. Pre heat the oven to 180oC / 160oC (fan oven) and take some of the melted butter (which might need reheating slightly to re-melt) and using a pastry brush, brush each madeleine cavity in your madeleine baking tin.
  10. Now spoon blobs of each mixture into the cavities - you should just have enough batters to make 12
  11. Once completed, pop the tin in the oven and bake for 8-10 minutes
  12. Remove and leave to cool
  13. Once cold to the touch, dip the sides of each cake into the white chocolate and then roll in some sprinkles and lay on some baking paper until set.
Recipe by Mummy Mishaps at