Easter Lemon Madeleines
Servings: 9 large madeleines
Ingredients
- Dry
- 140 g | 1 cup + 1 tbsp spelt / whole wheat flour
- 1 tsp baking powder
- Wet
- 120 ml | 1/2 cup plant milk
- 100 g | 1/3 cup maple/agave or date syrup
- 1 tbsp organic lemon zest
- 70 g neutral oil - I use grape seed
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla bean paste
- Chocolate ganache
- 20 g ruby vegan chocolate
- 60 g white vegan chocolate
- Edible chrysanthemum blossoms
- Chopped pistachios
Instructions
- Preheat oven to 180C/360F. Grease a madeleine pan with oil/ vegan butter.
- In a large bowl, sift flour and baking powder. In another bowl, add milk and syrup and whisk until it's well combined. Add oil, lemon zest, lemon juice and vanilla and whisk to combine.
- Pour the wet mixture over the dry and whisk until just combined. Using an ice cream scoop or a spoon, scoop out the batter into the prepared pan and bake for 10-15 minutes, depending on the size of your mold, or until a toothpick comes out clean.
- Allow to cool in the mold for 5 minutes, then gently flip them on the side to cool completely. (This will prevent flattening the beautiful and typical bumps on the back of the Madeleines).
- For the ganache: gently melt the white and pink chocolate over a Bain Marie, stir to combine and let cool down to room temperature.
- Dip the Madeleines into the chocolate and place on a grid to remove the excess. Let set completely.
Notes
Find more of Yukiko’s recipes on @foodie.yuki.
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