Classic madeleine batter was quickly whisked together – without the lemon zest. Instead, dehydrated red raspberries were crushed and sieved to eliminate their seeds and added to the soon to be red batter. A blue phylophylic powder was added to the blue third. One third was left natural.
After cooking the colored batters were all brown. So we made a quick royal icing of one egg white and 3/4 cup of powdered sugar. White and red decorated the stripes and blue the star field which was then dotted with mini white chocolate chips.