One of my goals this year was to improve my vegan and dairy-free baking skills. I have trouble processing regular butter and cream, and I’ve had a lot of success in the past with confections like sugar cookies, gingerbread cookies, and pumpkin pie (and even little vegan cake doughnuts!). Madeleines, however, are a different story altogether. Being a traditionally French recipe, Madeleines call for no small amount of butter, and I experimented with a few different replacement strategies before finally figuring out how to make these 5-ingredient dairy-free Madeleines.
I’ve loved Madeleines since I was a kid. I have a wonderful memory of a rainy day when my mom broke out her special tea set and served me and my sister tea and Madeleines when we got home from school. It’s a really special memory for me – the three of us enjoying our tea and squat little pastries that were kind of like a cake, kind of like a cookie. And who can forget that this is the pastry that inspired Proust to fill seven volumes full of his childhood recollections? It’s a humble little cakey scallop that packs a serious literary punch.
You might be surprised that something so simple could spark such a reaction. Honestly, these Madeleines could not simpler to bake – just five ingredients and 30 minutes is all it takes. These cookies bake up like a dream, and you probably already have all the ingredients in your pantry – the only thing that’s missing is a Madeleine tin, which you can buy here (my favorite one). Madeleines are best served right out of the oven and with tea, so don’t forget to put on some water while your Madeleines are baking.
5-Ingredient Dairy-Free Madeleines
1 large egg and 1 large egg yolk
4 tbs Earth Balance Salted Organic Vegan Butter
1/2 cup granulated cane sugar
1 tsp pure bourbon vanilla extract
2/3 cup all-purpose flour
equipment: madeleine tin
- Melt the butter in a small bowl or saucepan and set aside to cool
- Beat egg and egg yolk together in a medium mixing bowl
- Combine sugar, vanilla, and egg in the mixing bowl and beat together with a hand or stand mixer until the mixture is light in color and somewhat creamy
- Fold in the flower half at a time, until just combined
- Add the melted butter and fold – careful not to overmix
- Preheat your oven to 375°. Refrigerate your batter while your oven is heating
- Prepare your madeleine tin by spraying with no-stick spray or by brushing in some butter and dusting with flour (I use Bak Klene and it’s the best prep spray in the world)
- Spoon about 1 generous tablespoon of the batter into each madeleine scallop. Don’t spread – the batter will spread itself out in the oven
- Bake for 14-16 minutes, or until you can see the bottom of the madeleines turning a nice, golden brown
- Serve with tea
Madeleines are great for breakfast or a nice afternoon snack. Find out more about Madeleines here – what are you planning to bake or cook this weekend? Let me know in the comments!!