Vegan Buttery French Madeleines
Perfectly fluffy, cake-like French cookies are perfected in this plant-based recipe.
Ingredients
- ½ cup
- vegan butter
- melted
- Zest of ¼ lemon
- 1½ cups flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup
- sugar
- ½ cup
- aquafaba
- 1 teaspoon lemon juice
Method
- Grease and flour a madeleine baking tray. In a medium bowl, mix butter and lemon zest. In a separate bowl, mix flour, baking powder, and salt.
- In a stand mixer with a whisk attachment, beat sugar, aquafaba, and lemon juice until frothy. Carefully fold in flour and, once incorporated, fold in melted butter in three batches. Pour batter into a piping bag and chill in refrigerator for at least 1 hour.
- Preheat oven to 425 degrees. Remove batter from refrigerator, and fill each madeleine divet approximately ¾ full. Place in oven and lower temperature to 400 degrees. Bake 10 to 15 minutes, until golden.
- Remove from oven and let sit for a few minutes before removing from tray and placing on a wire rack.