Vegan Madeleines Recipe and In Case You Missed the Interview
The Madeleine Doubt
I have been withholding this recipe for a while but I recently met a wonderful vegan baker and chef Anita at Electric Blue Baking Company who offers a wide variety of vegan baked goods and we got to talking about madeleines as she makes them. I told her that I ironically, had a madeleine post scheduled for this week but I quivered as I was finally deciding to release the recipe to the world. However do check out her site…I am ready for some of those baked glazed donuts right now and a personal gluten free quiche!! Everyone knows I am a quiche person.
I am a perfectionist when it comes to baked goods. I never considered myself a great baker but, have been lauded on several occasions for my baked goods. I also do not have an active sweet tooth so when it comes to the world of sweet baked things my interest is rarely piqued. You get it I am a potato chips kinda girl. After immigrating due to marriage, I relocated the the French West Indies which was a brand new world for me in terms of culture and food. I relocated as a vegan thus meaning I just had to look and not taste the many dishes that were out there. Lucky for me I got to spend extended vacations in France as a teenager and young adult and I got to taste the many different foods of this region. It was love at first bite when I bit into a madeleine but it was a deceptive cake/cookie. It has an almost buttery, lemony flavour and when you have one you just cannot have one even if you have a savory palate.
When I set out to make madeleines last year I was doubtful and so was my French partner because, even as vegans, we knew how important eggs were in this particular recipe and was scared that it would take like lemon cake baked in a shape of a shell and not turn out to be close to the real thing. After 7 attempts last year I finally have my working recipe for madeleines. The madeleine is characterized but a distinct bump that sometimes cracks as it is baking if this does not happen something has gone wrong. You may not understand but I started jumping up and down because my formed the distinct peak at the top. I do not have photos that show this as they were recently deleted by accident but, the photo below show that the madeleine is not sitting flat. My failed attempts were soft exteriors and not firm exteriors and then other experiences were that the cake madeleine itself was too cake like. I learnt after these pictures were taken that I needed to generously coat my non stick pan with flour to get a firm exterior. This is not the first time vegan madeleines has been attempted and I am sure if you google you will find a few pioneers who have braved the madeleine recipe before. Here is my contribution to the vegan madeleine recipe database which I am pretty damn proud of.
2 pounds of flour later……100 lemon cakes later…here is my madeleine
Copyright Taymer Mason
These lemony buttery gems are the perfect thing to offer your guest or to have as an afternoon snack. Madeleines are characterized by their firm crust and soft middles and also by the distinct bump that appears in the middle of them during baking. Madeleines are made in a square cookie pan that can be used to make financiers or the scalloped pans. The method of baking these vegan version of madeleines vary for the any traditional baking method for cookies and cakes as they need to rest in the oven for about 20 minutes to firm up.
2 ½ tablespoon flax meal
¼ cup hot water
2 tablespoon plain vegan yogurt
150 g granulated sugar
125 g melted vegan butter
A few drops of yellow food dye
Zest of one lemon
½ teaspoon vanilla extract
160g unbleached all purpose flour
2 tablespoons non dairy milk
Preheat oven to 350°F.
Grease and generously flour the scalloped pan.
Mix hot water with flax meal and stir for 30 seconds. Let this mixture rest for 1 minute.
Strain the flax mixture to separate the grainy strong flavor flax seeds.
Stir in yogurt, sugar,butter,food dye,zest of lemon and vanilla extract.
Slowly add the flour and mix well.
Add milk and mix well. The batter should be fairly stiff.
Fill Madeleine pans ¾ ways up and bake at 350°F for 7 minutes. Reduce heat and cook at 250 F for another 8 minutes. Turn off the heat in the oven and leave Madeleines inside for 20 minutes. Cool and serve with espresso or tea.
Caribbean Vegan Blog Update
In the coming weeks I will be working with Pigeon Peas and also by popular request making vegan Jamaican Beef Patties!! I do have a beef patty recipe in the book but it is not the Jamaican styled patty but my own version of a beef patty. I hope to make my Jamaican readers proud with this recipe. I will show you have to make a flavourful tofu scramble using Caribbean Wet Green Seasonings and others things are in the making. Currently I am working a few projects so my time for blogging has been somewhat small but do look out for those recipes in the coming weeks.
Today I had a wonderful chat with Nancy Ancrum and Robbie Bell at Join Us At The Table. If you did miss it do check it out as it has been archived.
Again, thank you for the continued support and if you do not have your copy of Caribbean Vegan yet you can buy it here or any major bookstore in North America.