Description
These Vegan Madeleines are crispy on the edges, fluffy, with a delicate vanilla flavor and the recognizable hump on the middle. They’re easy to make and perfect to serve with coffee or tea.
Ingredients
Units
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- 1 1/4 cup (150 g) all-purpose flour
- 1/4 cup (60 g) sugar
- 1 tsp (5 g) baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) almond milk
- 1/3 cup (80 g) grape seed or sunflower oil
- 1 tsp vanilla extract
- Optional flavorings: lemon zest, orange blossom, almond extract, rum, …
Instructions
- Sift the flour into a large bowl. Add sugar, baking powder and salt, and whisk together.
- In a separate bowl whisk together the milk, oil and vanilla. Add the flavoring of your choice at this step.
- Pour the preparation into the bowl of dry ingredients, and stir gently with a spatula until just combined and the batter is smooth and runny. Don’t over-mix the batter.
- Cover and place the batter into the fridge to rest for at least 4 hours, or overnight. This will help the madeleines raise and get the bump, while enhancing the flavors, so don’t skip.
- Preheat the oven to 450°F (230°C). Brush the cavities of a madeleine pan with vegan butter or oil, then place the pan in the freezer 10 minutes before filling.
- Remove the batter from the fridge and the pan from the freezer. Spoon about 1 tablespoon of batter into the center of each madeleine mold to completely fill the cavities. The recipe makes about 16 madeleines so you will probably have enough batter to bake in a second batch. Keep the leftover batter in the fridge.
- Bake for 4 minutes at 450°F (230°C) fan off, then decrease the heat to 375°F (190°C) and keep baking for 6 minutes fan off, then turn on the fan and bake for 3-4 minutes, until the madeleines are golden-brown on the sides and the bump has formed.
- Remove from the oven and cool for 5 minutes in the pan. Then carefully remove from the pan and flip the madeleines onto a cooling rack to cool completely.
Notes
- Store the madeleines in an airtight container at room temperature for 3-4 days, or freeze them for up to 1 month in zip lock bags and thaw them at room temperature the day before.