Who can resist a madeleine? They are so charming, so fair—so impossibly French. These Proustian delights have always appealed to the buttery fringes of my soul, and they’ve always acted as the perfect foil to the rebellious and messy attitude of my first love, the American chocolate chip cookie. Plus I get to whip out my handy madeleine tray, which I cherish wholly and completely. Get yourself one and be the envy of your baby girl’s bake sale.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Brush 2 madeleine trays with coconut oil and set aside. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, vegan sugar, potato starch, arrowroot, baking powder, salt, xanthan gum, and baking soda. Add the 1/2 cup coconut oil, applesauce, and vanilla and stir with a rubber spatula until the batter is smooth. Gradually add the hot water, stirring constantly, until incorporated.
Step 3
Drop a rounded tablespoon of the batter into each mold, gently spreading it to fill the mold. Bake for 12 minutes, rotate the trays, and bake for 6 minutes more, or until the tops of the madeleines are golden brown. Remove from the oven and let stand in the trays for 15 minutes. Place the cooled madeleines on the prepared baking sheet and dust the tops with the powdered sugar.
