These iconic french pastries are a French staple. And I’m bringing you a vegan version! These are perfect little afternoon snacks or after dinner desserts. 2 bites of steamy tasty delights.
These madeleines only take 10 minutes to bake once the batter has been set. So you can bake fresh madeleines for up to 3 days in a row with this awesome recipe. Where did I get this recipe you ask? Well I tweaked a Masterclass version of it. I tweaked this recipe a couple times in order to get the right consistency and final product.
Madeleines are typically baked with eggs. Which gives them their uniquely fluffy and light taste. So I worked this recipe until I made a perfect batch without using eggs. My big secret, I used Bob Red Mill’s Egg Replacer.
Baking without eggs
Baking without eggs and butter can be quite tricky. I always recommend using less when it comes to egg replacers and adding more as you go. You can always add more but you can’t add less. I found that once I had my batter mixed together and it was really liquid-y, that’s when I started to add in my egg replacer from Bob Red Mill’s. The instructions on the Bob Red Mill’s egg replacer tell you to use 1 tbs of egg replacer with 2 tbs of water, and let it sit for 10 minutes before using. I find that letting the egg replacer sit that long make it’s too hard to emulsify into the the ingredients.
I use just under 1 tbs with 2 tbs of water when a recipe calls for 1 egg. I mix the egg replacer and water in a small mixing bowl until it’s a smooth emulsified liquid. Then I add it to my batter or recipe almost immediately and being to mix everything together. I find that this works better as a binder, instead of letting the egg replacer sit for 10 minutes. With this recipe specifically, I added “1 egg” at a time, making sure there were no lingering clumps of the egg placer powder. Once my batter sat for 10 minutes with all my ingredients incorporated, the batter started to thicken and look almost exactly as the recipe called for. Of course, nothing is ever exact in baking …. but it was as close as I was going to get it.
Vegan Mini Madeleines
Course: DessertCuisine: FrenchDifficulty: Easy12
servings1
minute10
minutesThese sweet delights are the perfect pillowy after dinner treat. When you bite into these you’ll experience pure joy with a symphony of delicious flavors.
Ingredients
115g vegan butter
15g coconut sugar
100g light brown sugar
2 tsp honey
1/2 tsp salt
120g all purpose flour
1 tsp baking powder
Directions
- In a small saucepan over medium heat, melt the butter.
- Once the butter is melted, add the coconut sugar and the honey to the saucepan. Stir gently on medium to high heat until these ingredients are fully dissolved. Do not burn or boil!
- While the butter, sugar and honey are melting together; grab a large mixing bowl to combine the dry ingredients.
- Whisk together the flour, light brown sugar, baking powder and salt.
- Check on the butter mixture and make sure it does not burn or boil. Once all the ingredients are emulsified, remove it from the heat and set it to the side.
- In a small bowl, prepare the Bob Red Mill’s egg replacer by adding 5 tbs of egg replacement powder with 10 tbs of water. Mix thoroughly until there are no visible clumps.
- In fifths, add the egg replacement mixture to the dry ingredients. Incorporate little by little while mixing the dry ingredients with the egg replacement until you are left with a thick gooey batter.
** the flour should be fully dissolved - Add the butter mixture to the gooey batter.
- Whisk it all together until the batter is smooth and liquid-y.
** optional to mix in lemon and/or orange zest to the batter - Place the batter in a piping bag (do not cut the tip off) and let it rest in the fridge for 12-24 hours.
- Once the batter has rested, preheat the oven to 350 degrees Fahrenheit on convection.
- Spray the tins with nonstick cooking spray.
- Cut a small opening in your piping bag.
- Pipe the batter into muffin tins, small molds or mini madeleine tins. Regardless of the baking tin, pipe in roughly 1.5 inches of batter (not too much).
- Bake for 12-14 minutes.
** the madeleines should rise and turn a perfect golden brown color. - Remove the madeleines from the tins and onto a cooling rack. Let cool for 5 minutes, then serve while they are still warm.
Notes
- Bob Red Mill’s Egg Replacer – https://amzn.to/3WYSj13 (Amazon)
- Mini Madeleine Baking Tin – https://amzn.to/3WTZAiV (Amazon)
- Miyoko’s Creamery Unsalted Vegan Butter – https://amzn.to/4aHoLIy (Amazon)
- Baking piping bags – https://amzn.to/456bIiU (Amazon)