This is a classic French dessert. Madeleines are usually browned and crispy on the outside and spongy and soft on the inside. Traditional recipes rely on butter (usually browned butter) and a whipped egg/sugar mixture. These are gluten free and vegan, a challenge therefore to replicate the recipe true to form. Nevertheless they taste great and over time with simple tweaks they get even better.
Ingredients
(makes 12)
2/3 cup almond flour
¼ cup brown rice flour
¼ cup potato starch
¼ tsp xanthan gum
1 tbsp unsweetened natural cocoa powder
1/3 cup brown sugar
1 ½ tsp baking soda
½ tsp baking powder
½ tsp salt
¼ cup coconut oil
¾ cup coconut milk (or other)
1 tsp vanilla extract
2 drops (or more) of red food gel coloring
1 tbsp apple cider vinegar
Directions
Combine all of the dry ingredients, mix well and set aside
In a mixing bowl, add the wet ingredients and whip to combine
Add the dry ingredients and mix to form a thick batter, more like a brownie batter than a cake batter
Cover the bowl and refrigerate for at least 30 minutes, can also be left overnight
When the rest period is almost done, preheat the oven to 425F. Prepare a madeleine tin by brushing the cavities with vegan butter or margarine
When ready remove the batter from the fridge. Spoon level amounts of batter, about 1 – 1½ tbsp, into each mold. I would usually spread the batter out a bit
Place the tray in the oven. Bake for 2 minutes then drop the the heat to 350F
Bake for 12 minutes or until set. The center of each madeleine should raise to form a dome or belly
Remove from the oven, cool as is in the tray for about 1 minute then gently remove the madeleines from the mold onto a cooling rack. If they are stuck, carefully push in the edges with the flat side of a knife to release. Serve at once, dip in chocolate or dust with confectioners sugar if desired. I also find these madeleines taste just fine the day after, stored in the refrigerator
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