Easter lemon Madeleine by @foodie.yuki 🍋💕
With or without chocolate ganache? Pick one!
These little treats are refined-sugar free, dairy-free, vegan-friendly and plant-based 🌱
And they're soooo easy to make!
Ingredients for 9 large Madeleines
140g | 1 cup + 1 tbsp spelt / whole wheat flour
1 tsp baking powder
120 ml | 1/2 cup plant milk
100 g | 1/3 cup maple/agave or date syrup
1 tbsp organic lemon zest
70g neutral oil (eg grape seed)
1 tbsp freshly squeezed lemon juice
1 tsp vanilla bean paste
20g ruby chocolate
60g vegan white chocolate
Edible chrysanthemum blossoms
Preheat oven to 180C degrees.
Grease a madeleines pan with oil/ 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 scooper 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 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.