Directions
Making madeleines at home is always a pleasure, they are those wonderful shell-shaped desserts, which you can eat at any time of the day. They are perfect for breakfast, as a mid-morning snack, as a snack for your children or to enjoy as a titillating dessert after dinner.
But to make these jewels of French pastry even healthier, tastier and lighter, today we propose you this recipe for making vegan madeleines. To make madeleines even better and healthier we will use only unrefined coconut sugar, very rich in vitamins and characterized by a very low glycemic index. Health is important and if we can give ourselves an extra treat, it is better to be careful and use less harmful products.
Before starting with the recipe, a couple of tips to make perfect madeleines. First of all, when you have finished preparing the dough, cool it in the refrigerator to allow it to compact and eliminate any bubbles.
Do not use silicone molds, only metal and grease them with grease before proceeding with cooking. The silicone does not allow a perfect browning of the madeleines: certainly, they must not blacken, but become golden brown yes!
Ingredients and doses for making vegan madeleines
- 270 grams of almond flour
- 120 grams of flour
- 90 grams of corn starch
- 20 grams of yeast
- 1 teaspoon vanilla powder
- the grated rind of an untreated organic lemon
- 100 grams of unrefined coconut sugar
- 75 grams of coconut oil at room temperature
- the juice of 1/4 lemon
- 100 grams of almond milk
How to make perfect vegan madeleines
The recipe is very simple and presents no difficulties.
Take a bowl and pour in all the dry ingredients: almond flour, flour, lemon peel, yeast, vanilla, sugar and stir.
Now pour the liquid ingredients into the flour, starting with almond milk, but go slowly, there is no hurry. Stir with a whisk or a planetary mixer, but at low speed, the mixture should be mixed, but not too well assembled and should be quite thick.
After 5 minutes, cover with plastic wrap and place the bowl with the madeleine mixture in the refrigerator for 30 minutes.
Meanwhile, turn on the oven and set the temperature to 180 degrees, static oven. Take the dough out of the refrigerator, grease the madeleine mold with coconut oil, then fill it with the dough and gently shake the mold to make the dough compact. This way they will not create annoying holes due to the air bubbles.
Bake and cook for 25-30 minutes: the madeleines are cooked when they are golden brown, with the rim starting to turn brown. Be careful not to burn them though!
To bake these amazing cakes you need a mold for madeleines to give them the classic fan shape, you find them on amazon or in pastry shops, but as mentioned before, be careful and make the dough adhere well, even beating a little ‘the mold can help to make the dough adhere perfectly. Don’t worry, the madeleines do rise, but they don’t have to grow like a soufflé, so you can beat the mold on the table a couple of times.
What wine goes well with vegan madeleines?
Sugar and coconut call for a bubbly Moscato, like Asti Spumante, super fresh, light and floral scented. A good thick and powerful Zibibbo could be the right wine too.
