Do you miss the beach?
Recreate those memories with these deliciously dainty and sweet desserts. These homemade madeleines are brimming with the goodness of almonds, maple syrup, and a hint of coconut. My recipe fuses traditional techniques with innovative healthy twists. Thereby, these cookies strike the perfect balance between health and taste.
Plus, you can turn this simple recipe into something grander with an elegant chocolate coating.
It will feel like you are painting seashells in the kitchen. So go on ahead, pick up your apron and start baking!
What Can You Expect?
- Quick and easy vegan recipe
- Simple baking
- Dairy Free and healthy homemade treats
- No nuts or refined sugar
- No artificial coloring
Baking Hacks for Making Homemade Madeleines
Despite popular belief, making madeleines is not that difficult. You only need the right mold and right measurements to nail this dessert.
Here is what you need to know:
- Always measure your ingredients and lay them together to ensure you have everything at hand. Using a kitchen weighing scale increases accuracy.
- Avoid overbeating the batter as it creates air bubbles that might distort its appearance.
- Sifting through dry ingredients (i.e. flour and sugar) stops lumps from forming.
- Add a few spoons of flour if your batter is too runny.
- Let your madeleine cool before decorating them.
- If purple is not your color, you can use spirulina, matcha, or dragonfruit powder to create your vibrant versions.
Easy & Healthy Substitutes for Homemade Madeleines
- Home bakers with dietary restrictions can use regular gluten-free flour with the same measurements.
- You can replace coconut oil with avocado oil, almond oil or grapeseed oil.
- Instead of artificial coloring, use superfood powders to get the picture perfect hue.
Now, who wants to try out these mouthwatering madeleines? Do remember to send me your creations. Share your baked goods on Instagram by using the #joyfulhomecooking.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 12 madeleines 1x
- 1 cup flour
- ¼ cup cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup almond milk
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup
- 5 tbsp coconut oil, melted
- ½ tsp vanilla extract
- pinch of salt
- 100 g dairy-free white chocolate
- 2 tsp Maqui berry powder
- Preheat the oven to 350°F.
- Prepare your madeleines pan by greasing them with coconut oil.
- Sift the flour, cane sugar, baking powder, baking soda, and salt. Then combine all the dry ingredients in a small bowl.
- Take a bigger bowl for the wet ingredients. Add almond milk, vinegar, maple syrup and coconut oil, and vanilla extracts. Stir the batter with a spatula until they are properly combined.
- Chuck in the dry batter and then mix it until it reaches a nice consistency.
- Don’t over mix the batter. Otherwise, it might ruin the texture of your sponge and create unwanted air pockets.
- Add 1-2 tablespoon of flour if your batter looks runny. Make sure that the consistency is right before moving onto the next step.
- Use a spoon to scoop out the batter and fill that madeleine molds. Each mold should be 2/3 full.
- Gently tap the pan on a countertop to ensure that the batter is evenly set.
- Pop it in the oven and let it bake for 8 minutes.
- Transfer it onto a wire rack and let it cool.
- Meanwhile, melt your white chocolate and mix it with maqui powder. Stir well so that you get the perfect shade of purple. You can add more powder if you want an intense shade of purple.
- Dip your madeleine into the chocolate sauce.
- Refrigerate it to set (approx. 2 hours)
- Serve it with piping hot tea or coffee.
- Cane sugar is a sweet and healthy substitute for refined sugar.
- Don’t overbeat the batter.
- Add a few spoonful of flour if a batter is runny.
Keywords: homemade madeleine