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I wanted to do something a lil extra for my dinner party, and typically when I go extra, I focus my attention towards baking. I had never made madeleines period but I made some regular AND vegan ones! I have friends who subscribe to both diets so I try to balance out the food with both options. I got my recipe from Early Brawd. I changed it up a little bit in the instructions (my oven doesn't have a fan feature...I don't think lol so I adjusted) but not by a lot. I honestly found the vegan recipe to be easier and just as delicious as the non-vegan recipe.
The madeleines are a lil seashell looking so I thought what better dessert to include for my coastal themed dinner party.
If you're looking for a madeleine pan from Amazon, check this one out here.
Let's get into the recipe!
INGREDIENTS
1 ¼ cup All-Purpose Flour
¼ cup Granulated Sugar
1 tsp. Baking Powder
1/4 tsp. Salt
½ cup Oat Milk
⅓ cup Vegetable Oil
1 tsp. Vanilla Extract
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.
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. 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, then decrease the heat to 375°F and keep baking for 8 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.
Store the madeleines in an airtight container at room temperature for 3-4 days, refrigerate for up to a week, or freeze them for up to 1 month in zip lock bags and let them thaw at room temperature the day before.
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.
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. 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, then decrease the heat to 375°F and keep baking for 8 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.
I made these for my birthday dinner party and they were the perfect handheld treat to snack on.
These have a simple vanilla bean icing made of powdered sugar, vanilla bean, and oat milk. The more powdered sugar you add, the thicker your icing.
I sprinkled some homemade hibiscus powder over the tops.
Let them set on a wire rack so they don't spread like the crazy (the first one photographed is spreading a bit too fast).
They should harden and be set after a few minutes. Plate and enjoy!
Store the madeleines in an airtight container at room temperature for 3-4 days, refrigerate for up to a week, or freeze them for up to 1 month in zip lock bags and let them thaw at room temperature the day before.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
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