Hello and welcome back to my channel! In this video, I’m showing you how to make these delicious and healthy Madeleines using my top 6 tips!
Vegan Vanilla Madeleines Recipe: https://nmmeiyee.com/2019/06/27/vegan-french-madeleines/
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3/4 cup almond flour
1/3 cup all purpose flour
4 tbsp cornstarch/cornflour
1 1/2 tsp baking powder
1/4 salt sea salt
Zest of 1 lemon
1/4 cup unrefined coconut sugar or brown sugar
3 tbsp melted coconut oil or vegan butter
1/2 cup unsweetened almond milk
1 tbsp freshly squeezed lemon juice
In a large mixing bowl, combine almond flour, all purpose flour, cornstarch, coconut sugar, baking powder, salt and lemon zest.
Whisk together wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. Refrigerate the batter at least 20 minutes or until batter is thicken.
Brush Madeleine pan with melted vegan margarine. Scoop batter into moulds using a mini ice cream scoop. Bake for 20-25 minutes until edges begin to become a little golden.
Refrigerate the batter
The batter that sat in the refrigerator for the longest baked up with the best hump.
Non-stick Madeleine pan
Non-stick works the best. Silicone molds work fine but won’t brown the underside and crisp up the edges.
Preparing the pan
Brush the pan with melted vegan margarine or butter using a pastry brush. Spread the butter in a thin, even layer over the sides and bottom. Get into all the nooks and crannies.
Release air bubbles
Tap the pan on the counter a few times before transferring to the oven. This step removes air bubbles in the batter, avoids holes and cracks.
Make sure it’s running at the right temp (180C) . This will avoid sink/sunken in the middle.
Keep the oven door closed
Opening the oven door makes the oven lose heat and change the oven temperature, which can make for an under-baked or unevenly baked Madeleine.
Madeleines best eaten the day they are baked. Enjoy. 🙂