Description
Indulge in the deliciousness of Blueberry Lavender Vegan Madeleines. Discover a unique twist on this classic recipe.
Ingredients
Scale
- 1½ cups (180g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup (150g) granulated sugar
- 1 tablespoon dried culinary lavender buds, finely ground
- Zest of 1 lemon
- ¾ cup (180ml) plant-based milk (almond or oat work best)
- ⅓ cup (80ml) neutral vegetable oil
- 2 tablespoons aquafaba, lightly whisked
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¾ cup (110g) fresh blueberries (or ⅔ cup dried)
- 2 tablespoons vegan butter, melted (for greasing the molds)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Step 1: Prepare the Lavender Sugar In a food processor or spice grinder, pulse the dried lavender buds with 2 tablespoons of the granulated sugar until finely ground, about 30 seconds. Sift this mixture to remove any larger pieces, then combine with the remaining sugar and lemon zest in a medium bowl. Use your fingertips to rub the zest into the sugar mixture, releasing the essential oils and creating a fragrant lavender-lemon sugar.
- Step 2: Mix the Dry Ingredients In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for consistent rise throughout your Blueberry Lavender Vegan Madeleines.
- Step 3: Combine Wet Ingredients In a large mixing bowl, whisk together the plant milk, oil, aquafaba, vanilla extract, and almond extract (if using). The aquafaba provides the binding properties typically supplied by eggs in traditional madeleines, so make sure it’s lightly whipped for optimal texture.
- Step 4: Create the Batter Add the lavender sugar mixture to the wet ingredients and whisk until thoroughly combined and slightly thickened, about 1 minute. Gradually fold in the dry ingredients using a rubber spatula, mixing just until no dry streaks remain. Over-mixing will develop too much gluten, resulting in tough madeleines.
- Step 5: Fold in Blueberries and Rest Gently fold in the blueberries until evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This resting period is essential for developing flavor and achieving the characteristic hump of perfect vegan madeleine cookies.
- Step 6: Prepare and Bake Preheat your oven to 375°F (190°C). Brush the madeleine molds thoroughly with melted vegan butter, then place the pan in the freezer for 10 minutes. Fill each mold about ¾ full with batter – a piping bag makes this much easier. Bake for 11-13 minutes until the edges are golden brown and the centers spring back when lightly touched.
- Step 7: Cool and Finish Allow the Blueberry Lavender Vegan Madeleines to cool in the pan for 2 minutes, then gently loosen the edges with a butter knife and invert onto a cooling rack. Once completely cool, dust with powdered sugar just before serving for that classic, elegant finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg