Vegan Lemon Blueberry Madeleines

Vegan Lemon Blueberry Madeleines

Step 1

Lightly grease a Madeleine pan with vegan butter. Preheat the oven to 350ºF.

Step 2

Sift the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3

Melt the vegan butter.

Step 4

Add the Florida Crystals® Regenerative Organic Raw Cane Sugar to the vegan butter and whisk to combine.

Step 5

Add the milk, lemon juice, aquafaba, vanilla extract, and lemon zest. Whisk until smooth.

Step 6

Add the sifted dry ingredients to the bowl and stir just until combined.

Step 7

Mix the blueberries with the 1 tsp of flour gently to coat. Add the floured blueberries to the batter. Stir with a spatula briefly to incorporate.

Step 8

Divide the Madeleine mixture between the cavities of the pan. You should fill each cavity about 1/2 of the way. You can obtain about 20 madeleines with the pan noted. Bake in the oven for about 20 minutes, until madeleines are golden in the edges, puffed up, and you touch the middle of one, and it springs right back.

Step 9

Remove from the oven and let it cool all the way before glazing.

Lemon Blueberry Glaze

Step 1

Sift the Florida Crystals® Regenerative Organic Powdered Sugar.

Step 2

Whisk it together with the lemon juice and blueberry jam. If the glaze is too thick, add more lemon juice, and if it’s too thin, add more powdered sugar to thicken it.

Chef's Tip

You can use other dairy-free milk, as desired.
You can use 1/2 flax egg instead of the aquafaba. To make 1/2 flax egg, mix 1/2 tablespoon flax seeds with 1 tablespoon of warm water, and let it sit for 5 minutes to thicken.
Feel free to skip the blueberry jam to obtain a white glaze. Alternatively, you can puree a handful of blueberries in a small blender cup, and then strain it and use that juice instead of the jam.
Storage:

These Madeleines are best if eaten on the same day, but they will be fine on the next day also, just less fluffy.
Store in the fridge for up to 3 days, but let them come to room temperature before consuming.