Eggless Madeleines
These Eggless Madeleines are buttery and tender with crisp edges! This easy egg-free recipe will have you whipping up Madeleines like a pro in no time!
Servings 18 Madeleines
Calories 74kcal
Ingredients
- 5 tablespoons (70 g) unsalted butter (plus another 2 tablespoons for the pan)
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (20 g) cornstarch
- 6 tablespoons (90 ml) aquafaba
- 2 teaspoons lemon zest
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 cup + 1 tablespoon (115g) sifted all-purpose flour
- 1/2 teaspoon baking powder
- Confectioners’ sugar for sprinkling on top optional
Instructions
- Melt 5 tablespoons of butter and set aside to slightly cool as you prepare the rest of the batter.
- In a small bowl, mix sugar and cornstarch. Set aside.
- Using an electric mixer or a stand mixer with the whisk attachment, beat the aquafaba on medium-high speed until it becomes foamy and opaque. Continue beating until reach medium peaks, about 3 – 5 minutes.
- With the mixer on high, gradually add sugar mixture, about 1 teaspoon at a time, or sprinkle it in slow as slow can be, mixing after each addition, until sugar is dissolved (about 15-20 seconds between each addition).
- Beat in the lemon zest and vanilla extract until combined. Note: The remaining ingredients are mixed by hand; you no longer need the mixer.
- Place a fine-mesh strainer over the bowl and stiff the flour and baking powder into the bowl. Then, gently fold into the aquafaba mixture using a spatula or wooden spoon.
- Stir in half of the cooled melted butter until fully incorporated. Then stir in the rest of the butter and gently incorporate.
- Cover the batter with plastic wrap, pressing it directly onto the surface of the batter. Chill in the refrigerator for 60 minutes.
- Melt the extra 2 tablespoons of butter. Using a pastry brush, brush the pan with melted butter. Refrigerate the pans until the butter hardens.
- Preheat the oven to 350°F (180°C).
- Spoon 1 generous tablespoon of batter into the center of each scallop-shaped well (you can use an ice cream scoop). No need to spread it to the edges. Just plop it in the center.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back after being lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to cool slightly. Note: Do not overbake these cookies, or they will be dry.
- Serve with a light dusting of confectioners’ sugar, if desired.
Notes
Store: Madeleines are best right out of the oven. They’ll lose a lot of moisture over time, so I recommend baking and enjoying them fresh. However, if you’re storing leftovers, make sure to seal them in an airtight container for a couple of days.
To know more about aquafaba click here.
Tips to make Perfect Eggless Madeleines:
- Depending on the consistency of the aquafaba, the whipping process may take less or more time. Ensure you get the mixture whipped enough; we need those air bubbles to get the perfect madeleine crumb.
- Make sure you’re handling this batter with care. It’s very delicate. Instead of dumping the flour all in at once, I recommend carefully folding in half of the flour mixture, then folding in the other half—the same for the melted butter.
- When placing the dough in the Madeleine pan, leave the batter mounded in the center. This will help to achieve the classic "humped or domed" appearance of the Madeleines.
- This recipe makes 18 madeleines; if you do not have 2 madeleine pans for baking the batter all at once, baking one batch and cover and refrigerating the remaining batter until the first batch is ready.
- Do not overbake these cookies, or they will be dry. Remember that every oven is different; the madeleines are ready when the edges are golden brown, and the centers spring back after lightly pressed with your finger.
Nutrition
Calories: 74kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 1mg | Sugar: 6g