Madeleines

Crisp on the outside light and fluffy on the inside Madeleines are the perfect treats to have a long side a hot cup of tea or coffee. When I became vegan about 7 years ago I pretty much gave up everything french, with all of the butter in eggs that are required in the cuisine there wasn’t much I could make. In recent years, I’ve gotten a lot more skilled and have started to venture into french baking again. At the top of the list were madeleines which are not the easiest bake in general so I knew that I had a difficult task at hand.

I had to get some tools to help me achieve my goal. The perfect madeleines would require the perfect tools. Fortunately, Silpat had exactly what I needed. They have both traditional and mini madeleine molds and baking trays. I got the mini madeleine mold and partnered that with Cook N’ Cool baking tray for ease these are both half size. The mold is very easy to use - it’s similar to the Silpat mat in that it is flexible. The mold does not require any greasing, although if you would like to butter the mold, feel free. I partnered it with the Silpat Cook N’ Cool Perfect Baking Tray for easy mobility and the duality of the tray also functioning as a cooling rack. 

This recipe does call for aquafaba you will not have to reduce it but you should definitely take to time to whisk it really well. If you are aware of what aquafaba is or how it works you can check out the aquafaba video on Instagram. Another thing to keep in mind is that this recipe takes time not so much to prepare but there is some waiting involved. I recommend that you allow the batter to rest overnight. With that being said the very minimum amount of resting time should be about 2 hours. Okay, so I know you guys are like let’s get to baking already! I did do I nice thing and keep the recipe in cups even though I prefer weighing my ingredients, so this recipe will have both!

Recipe

1 stick (4 oz) of vegan butter.

1 1/2 cup of (244 g)

2/3 cup of sugar (150 g)

2/3 cup aquafaba (157 g) + 1/4 tsp cream of tartar

1 tsp of baking powder

1 tsp baking soda

1 tsp vanilla extract

1 tbsp apple cider vinegar

Zest of your choice (lemon, orange, grapefruit)

Finely chopped fresh basil (2 large leaves) optional*

1 pinch of fine sea salt

Melt the butter in a small sauce pan. I tried browning the butter as the traditional recipes call for but because these are vegan I feel that the lack of egg made the browned butter react differently in the batter to the result were unfavorable so I just recommend melting a good unsalted vegan butter and not browning it.

In a medium bowl, whisk together flour and the sugar, and set aside. In another medium bowl, whisk the aquafaba, and cream tartar together vigorously, add the vanilla, salt, apple cider vinegar, zest and basil* then whisk l until the mixture is frothy.

Add the aquafaba mixture to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the batter to come together but be sure not to over mix.

Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least two hours or overnight which is preferred.

Place mini madeleine mold onto the Cook N cool baking tray then place them both into the freezer. This will help the madeleine develop that distinctive hump.

On the day of baking Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Using a small spoon or piping bag fill each well in the madeleine pan with the batter.

Place the pan into the over and bake for 8 minutes, check the madeleines then rotate and bake for about 5 or so minutes. When finished baking they shouls have a browing at the edges and the center hump should spring back when lightly pressed.

The serve, let cool for a few minutes than lightly dust with powdered sugar.