# Components:
→ Madeleines
01 - 7 tbsp unsalted butter, plus extra for greasing
02 - 2 large eggs
03 - 7 tbsp granulated sugar
04 - 1 tsp pure vanilla extract
05 - 3/4 cup all-purpose flour
06 - 1/2 tsp baking powder
07 - Pinch fine sea salt
08 - Food coloring gels (pastel blue, purple, pink, green)
→ Decoration
09 - 5 oz white chocolate, chopped
10 - Mermaid tail-shaped sprinkles or edible glitter
11 - Assorted sugar pearls
# Method:
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 and 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. Stir in the vanilla extract.
04 - Sift together the flour, baking powder, and salt. Gently fold into the egg mixture until just incorporated.
05 - Gradually fold in the melted butter until the batter is smooth.
06 - Divide the batter evenly into 3 to 4 small bowls. Tint each with a different food coloring gel to achieve pastel shades.
07 - Using a teaspoon, spoon small amounts of each colored batter into madeleine pan cavities, gently swirling to create a marbled effect.
08 - Bake for 10 to 12 minutes, or until puffed and edges are golden. Cool in the pan for 2 minutes, then transfer to a wire rack.
09 - Once cool, melt the white chocolate in a heatproof bowl set over simmering water.
10 - Dip the tip of each madeleine into the melted white chocolate, immediately sprinkle with mermaid tail sprinkles, edible glitter, and sugar pearls. Place on parchment paper to set.
