As a French classic and family favourite, Madeleines hold a special place in my heart. This is why I had to recreate a plant-based version of these which wouldn’t compromise either the taste, texture or consistency of the traditional version. While it did take several tries, I can say that this recipe will not disappoint you (whether you are familiar with these or have never tried them before!)
- 2/3 cup of almond flour
- 1/3 all purpose flour
- 1/3 cup brown sugar
- 4 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsps coconut oil (sub for margarine)
- 1 tbsp citrus juice (lemon, orange, etc)
- 1/2 tsp citrus zest*
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract (or vanilla beans)
- 2-3 tbsp powdered sugar
- Preheat your oven at 365’ F (150’ C)
- (If not a non-stick) grease your Madeleine pan with oil or margarine and lightly coat with flour. Place it in the freezer for up to 20 minutes (until ready to place in oven).
- In a large bowl, sift and mix the following; almond flour, all purpose flour, baking powder and salt (set aside).
- In a stand mixer, whisk together the coconut oil and sugar. Slowly incorporate the vanilla and almond extract, as well as the citrus juice and zest. Additionally, add in the cornstarch and whisk until no lumps are left.
- Now, begin incorporating the dry ingredient mixture (step 2) while mixing on medium speed. Continue whisking until obtaining a smooth and shiny batter.
- Remove the pan from the freezer. Fill in your molds halfway through (equivalent to a tablespoon per mold) or until finishing the batter.
- Bake into preheated oven for 10- 25 mins (or until edges are golden brown)
- ps: if the center of the Madeleine ’springs’ back when touched, then you know that they are ready
- Remove pan from oven and let cool 5 mins before removing the madeleines from their pan. If you own one, let them cool on a wire rack (with the hump facing up)
- Once completely cool, dust with powdered sugar and serve!