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Vegan Matcha Madeleines


  • Author: Eat Drink Shrink
  • Prep Time: 3 hours 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 3 hours 23 minutes
  • Yield: 18 cookies 1x

Ingredients

Scale

Instructions

  1. Melt the vegan butter in the microwave for 10-15 seconds. In a large bowl, add the cane sugar.
  2. In the same bowl sift in the 1 cup all-purpose flour, a pinch of salt, 1 tsp. baking powder, and matcha powder. Whisk all together to combine.
  3. In a small bowl, combine vegan egg powder with almond milk and vanilla extract. Whisk together.
  4. Add the vegan egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
  5. Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter. It may seem really greasy, but keep combining.
  6. Add the other half and mix until just blended and do not over mix. Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or if you have the time, overnight (highly recommended).
  7. Center a rack in the oven and preheat the oven to 375°F (190°C).
  8. Melt the 1 Tbsp. vegan butter in the mircowave. Brush the butter in the molds of two 12 full-size shell-shaped madeleine pans. Then using a fine mesh strainer, lightly dust 1 Tbsp. flour over the molds.
  9. Remove the batter from the refrigerator and fill each mold in the madeleine pan with 1 Tbsp. of the batter. No need to smooth out the batter in the mold as it’ll melt in the oven.Bake at 375°F (190°C) for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched.
  10. Remove the pan from the oven and let cool for 3 minutes. Using a fork, gently release the madeleines from the molds and transfer them onto a cooling rack. The madeleines are ready to serve when they are slightly warm or at room temperature.
  11. Dust the tops with confectioner’s sugar if desired. If you are storing/freezing the madeleines, do not dust with sugar until you are ready to serve.

Notes

*Store COMPLETELY cooled madeleines in an airtight container for a few days (best enjoyed within 24 hours) or wrap individual madeleine in plastic wrap and put in a freezer bag for 2 months. Defrost the madeleines at room temperature first before dusting with confectioner’s sugar.

  • Category: Cookies
  • Cuisine: Dessert

Nutrition

  • Serving Size: 1
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