Vegan madeleines

desserts Baking sweet
Total: 35 min. | Active: 25 min.
vegan, lactose-free

Anyone who knows me knows that I'm obsessed with cookies. And not just at Christmas. I regularly bake exciting new cookies all year round. This time I've gone for a twist on a classic and have come up with vegan madeleines. I love the subtle spices combined with the bitter cacao.

Lara - Vanillacrunnch

Ingredients

for 25 pieces

Batter
120 g margarine, soft
35 g icing sugar
1 ½ tbsp rice syrup
130 g light spelt flour
40 g ground hazelnuts
20 g cocoa powder
1 ½ tsp gingerbread spice
½ tsp baking powder
1 ½ tbsp oat drink (room temperature)
¾ dl aquafaba (chickpea liquid)
Icing
40 g icing sugar
2 tbsp oat drink

How it's done

Batter

Beat the margarine, icing sugar and rice syrup using the whisk on a hand mixer, continue to beat until the mixture becomes lighter in colour. Mix the flour with all the other ingredients up to and including the baking powder, mix in carefully with the oat milk. Beat in the aquafaba using the whisk on a hand mixer, continue to beat until the mixture becomes firm. Carefully mix into the batter.

To shape the madeleines

Transfer the batter to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe approx. 25 madeleines onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake

Approx. 10 mins. on the bottom shelf of an oven preheated to 180°C. Remove, allow to cool slightly.

Icing

Whisk together the icing sugar and oat milk. Coat the warm madeleines with the icing and leave to dry.

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