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Updated Vegan Madeleines,a few testers needed and Caribbean Vegan update – THIS SITE HAS MOVED

October 4, 2010





I do not give up at anything in life. After 6 batches of failed Madeleines I am very close to the perfect vegan version and this sentiment comes from my food critic/ French husband. Last week Sunday if you were in a certain French  supermarket you would have seen a shifty eyed young woman molesting a pack of industrial Madeleines. I could not remember the feeling of the baked good! Sue me.

A Madeleine is a firm cake baked in a shell pan. It is one of those baked good that has a big following because it is sooooo good seriously. Imagine a cross between a cookie and a cake with a firm crust, a firm bite but not firm enough to be a cookie but not soft enough or else it would just be a lemon cake. What makes this whole predicament worse is that this recipe thrives on eggs so what is a vegan to do? The vegetarian version of this reminds me of West Indian plain cake and it cooks with a hump at the top as well.

Lesson I learnt with Vegan Madeleines

1. All the rules of vegan baking are applied but now there are some new rules with this baked good.

2. Fluctuating temperatures are the key to get a nice firm crust and a soft center

3.Rememeber how we learnt never to leave cakes in the oven well you leave this one in the oven to firm up even more

4. Leave batter in the fridge for a few hours…some magic happens there.

5. If there is no hump you do not have a Madeleine you have a lemon cake.

6.Strained flax eggs are my new best friend in vegan baking…maybe we want be doing meringues with it anytime soon but there is promise in this new method…It is my method for now since I have not seen it elsewhere .You hear me Taymer’s strained flaxseed eggs…lol

Vegan Madeleines

I cracked the code but I am not ready to share it with the world….I will in a few weeks when it has been fully tested. I will let you in on a secret. The secret is making vegan egg whites. Remember flax seed meal that everyone keeps calling flax eggs. It taste like crap in baked goods unless it is a health nut muffin. The secret is straining out that  brown stuff and just getting only the slimy stuff to create egg whites…so what about the yolks? Imagine a vegan bake good with 3 egg replacers inside …this may be just the one.

Hey flip me over I can’t see!

To be continued. I promise to put up the recipe as soon as I feel 100 % and not 98% as I am feeling now. Both myself and the food critic are at 98% with this batch so stay tuned. I need to get rid of some of that blistering I am having on the cake. I am using a non stick professional pan made in France of course. I am not into the silicon pans they act too goofy and they do not photograph well. The price varies and you may find one at a flea market or at a garage sale. I recommend getting  pan that makes regular sized Madeleines because it would save you the time having to bake cool you pan and bake again.

I am looking for a few good men and women who are comfortable in the kitchen and have the time and funds to test a few recipes for me.Send me an email at barbadianvegan at yahoo dot com and telling me who you are and a line why you think you can test for me…yes this sounds a little snobbish but I want people that I do not have to spell out everything to but I will give them a recipe and photo guidelines and tips and they can work with it. It will not be putting some ingredients in a pan and saying ta da..!No…..I  think within the past years with the help of many bloggers and cookbook authors we finally know how to cook vegan food and use this instead of that…agreed? I love the books out that were done by professional showing vegan in a fine food light and I think it is time for me personally to elevate the level of cooking and take risk and do new things that are on par with fine dining. Anyways there is still that need for quick and easy dinner fixes because who wants to slave behind  a stove all night right ..I will speak about this later but think about it.When I dine out the  food is not as fine as I would like it to be if I am going out getting dressed up..there I said it! Eventually I want to do some additional studies in molecular cuisine and plating to elevate the vegan eating experience I am a food snob but I do not care that I have to make it myself to get right.

Consider the following photo. If you think you can do this or even a million times better contact me.I made this yesterday for us.My husband invited me to lunch at a regular restaurant and said he would ask them to make vegan and I said no and made this dish. I am sure the restaurant would not make this for me with protein in the dish. If you do not hear me back I found my people so do not put me in the hate list in your mind.

Finally for those who are pissed that they do not have their copy of Caribbean Vegan as yet hang on it will be up on Amazon soon and I will broadcast it. Now this is a good opportunity to get it now for the low price because as soon as it is available to buy you will pay a little more.  I wonder if you guys would like another giveaway? Let me know by commenting or make the effort and comment to let me know you are reading. Sometimes I feel like if I am talking to myself.:(

24 Comments leave one →
  1. October 4, 2010 5:38 pm

    hey i am reading you! you are in my RSS so I don’t comment much, but I always read! Can’t wait to buy your book! thinking of going mostly raw eventually, but there are a few caribbean delights i don’t want to go without for good! ja ja!

    • Taymer permalink*
      October 4, 2010 8:37 pm

      You crossed my mind an hour ago
      That is so weird I was there wondering how Cortney is doing these day…I do not hear her anymore…will check up ur blog.
      It is hard to comment and the blogs are designed in such a way u have to put in a security word
      this and that
      u have to have a user name
      u cannot post anoy sometimes
      it gives authors an inaccurate information on their blog
      it takes effort to comment i know

  2. October 4, 2010 6:12 pm

    This looks so good. I’m fascinated with straining the ground flax. Now if you can make me a vegan savory souffle I will be able to die happy.

  3. bajangyal permalink
    October 4, 2010 7:08 pm

    Heck Yeah I want another giveaway…I need to win a crepe pan, a tart pan, silicone baking mat…lol…you get my drift 🙂

    • Taymer permalink*
      October 4, 2010 7:18 pm

      so baking stuff will be the next giveaway since I am baking so much
      Gosh I need to change this pic it has been a year since my hair is not straight

  4. October 4, 2010 9:37 pm

    I love baking vegan madeleines, they are delcious. Yours look gorgeous!

    And I am going to place an order for your cookbook 🙂

    • Taymer permalink*
      October 5, 2010 1:28 pm

      Thanks for ordering Mandee

  5. buddhatomic permalink
    October 4, 2010 10:59 pm

    The madeleines are so cute! I’ve never actually eaten one before, but now I definitely want to!

  6. October 5, 2010 7:43 pm

    The madeleines are gorgeous! I’m intrigued by your ground flax straining notion – what a creative idea!

  7. October 5, 2010 7:53 pm

    I am planning to spotlight and feature throughout the month of November cookies that vegans can enjoy for the Holidays. These cookies are all made by my blogroll vegan friends.

    I would like to include you as one of my blog guests for that month.

    Every 4 days I will highlight one of my vegan bloggers from my blogroll with one of their best holiday cookie recipes. I will highlight their blog on my blog for 4 days.

    I will post the written information they sent me for the month of November for 4 days. Then I will highlight another blogger friend. Once I have highlighted you, you then need to post it on your blog sending your blogger friends towards my blog to see your guest post.

    Make sure your recipe is not complicated.

    If you are interested to join me on this month of great vegan or raw cookie recipes please email me all the information I have requested by October 20th.

    Your entry must be in writing and sent to me via email. I need you to send me a photo of yourself and a photo of your family. In your summary tell me a little bit about yourself, where yo live, your marital status, your career and of course your recipe complete with a photograph of your cookies.

    Thank you.

    • Taymer permalink*
      October 5, 2010 9:31 pm

      I have a cookie from Caribbean Vegan I think it is ok to feature it…i will ask just incase or make a new recipe by then…cookies are not very caribbean but the one in my book is British Caribbean…. No it is super easy dont worry not the Madeleines lol Talk to you soon

  8. Laurel permalink
    October 6, 2010 10:22 am

    Taymer: Of course we want another giveaway doesn’t everyone? I’d love to help test for your cookbook but, I have to switch everything to gluten, corn, soy, mushroom free so I’d be really, really bad at it. Nuts!
    Have you tried to use white chia seeds instead of flax seeds for your egg replacement gel? You have to let it sit a few hours at room temp to absorb the water for best results. It doesn’t taste nearly as nasty and works just as well as far as I can tell; and, let me tell you when you make gluten free vegan baked goods you can taste every little thing that’s in there.
    Good luck with the madeleines, I’ve always wanted to try one. If you can crack the vegan soy free egg white baking code you’ll probably achieve sainthood on the spot. Good luck!

    • Taymer permalink*
      October 6, 2010 11:30 am

      I will get up another giveaway soon Funny you talked abt gf because I was there thinking I may be getting allergic myself To be honest Caribbean Vegan has a soy and gluten free scramble recipe made up of Jamaican Ackee. I will try to post it soon.

      • Laurel permalink
        October 6, 2010 1:00 pm

        Wonderful, thanks!

  9. radioactivegan permalink
    October 6, 2010 1:07 pm

    I’m pretty excited for the tester copy of Carribean Vegan! I’m definitely still reading. You’re not alone 🙂

  10. October 7, 2010 12:51 pm

    I cannot wait for the recipe for the madeleines!

    • Taymer permalink*
      October 7, 2010 1:27 pm

      its coming wanna pair it with a giveaway first

  11. Schmidty permalink
    October 8, 2010 12:42 pm

    You are most definitely _not_ just talking to yourself over there! 🙂

    I’m reading it all. Today as I was reading about this cross between a cake and a cookie I was captivated ….never heard of this and had already decided I was going to have to try this recipe! …..and was _not happy_ when I got to the part where you said it still needed some tweaking and you would hold off from posting it for now. (LOL! — I apologize for my impatience! …I will be watching for it though!)

    I guess we as readers oftentimes digest wonderful content like yours, come away richer from the experience, and just fail to acknowledge our appreciation and gratitude to the author. I know I am guilty of it. I want you to know that your blog is one of my frequent stops (I blame that on you 🙂 ) and that I think your posts are so well done ….you have that knack of making me feel like you are talking right to me.

    Bottom line: Thank you for a very personable and high-quality blog. We’re listening!

    (…and waiting for that recipe!) 🙂

    • Taymer permalink*
      October 8, 2010 2:50 pm

      Thank you very much for your kind words I will get up the recipe soon. I hope you have the pan ready Tay

  12. Carole N permalink
    November 23, 2010 2:10 am

    Taymer, have you ever tried chia seed eggs. I have come to like them much better than the flax. They are very neutral in taste, and I aerate them (sometimes) by whizzing them in the vita mixer. They make my cornbread so light and fluffy. I am going to try them in a beet cake tomorrow to see if it makes a difference. Any way, I am really liking your blog, and will go out and see if I can find your book tomorrow. I was surfing the web looking for a Vegan (bejan) macaroni pie recipe, when I came upon your blog. I think I saw your book in the bookstore a couple weeks ago when I purchased “Viva La Vegan”. Anyway, I truly hope it is there tomorrow. I really want to try the pie out. I was at a vegan restaurant in Atlanta, Ga last week and they used Anchor vegetarian cheese in theirs. Can’t get that here, so I was glad to read your post. I will let you know how it turns out.
    Great blog. I am enjoying your “vegan mofo” entries.

    Take Care

  13. Carole N permalink
    November 23, 2010 2:16 am

    Oops! Sorry. Didn’t see where someone had already mentioned the chia seed eggs! LOL!

  14. June 28, 2011 5:24 am

    My partner and I absolutely love your blog and find most of your post’s to be just what I’m looking for. Would you offer guest writers to write content for yourself? I wouldn’t mind producing a post or elaborating on most of the subjects you write about here. Again, awesome blog!

  15. July 23, 2013 5:57 pm

    There’s definately a lot to learn about this topic. I really like all the points you made.


  1. GIVEAWAY PT 1/2,CARIBBEAN VEGAN IS FINALLY AVAILABLE !!!..and some other stuff… « Vegan In The Sun

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