Vegan Matcha Madeleines
Hello & Happy Thursday!!
So I’ve been on a matcha kick lately! I’ve explored just about everything I can think of besides…
Truth, I think I’ve maybe had madeleines once at a restaurant in Atlanta ages ago, but that’s about it. Whether you’ve had one before, you’ve seen them at the register at Starbucks for sure, which is another place I haven’t been in ages lol.
For whatever reason I love the concept of this cookie! It’s buttery soft and has a delicate shell like shape so I of course purchase a pan ..and of course waited months to use it. (always happens) While I could have made just a traditional vegan madeleine I felt like..
What would be the fun in that?!
and the vegan Matcha Madeleine was born!
What I love about this recipe is, everything. It’s literally a handful of ingredients, can be thrown together at night, made in bulk, has a gorgeous hue, the perfect texture, a festive shell shape that just puts this recipe over the top, is perf for spring and is non vegan approved!
If you love fun modern vegan baked goods that don’t disappoint..You have to try my recipe for vegan Matcha Madeleines!
Want to see this recipe in action?!
Watch this clip above!!
Why this recipe rocks:
Perf for spring
Light and fluffy
Can easily be made in bulk
Non vegan approved
Yields 18-24 cookies
1 hrPrep Time
13 minCook Time
1 hr, 13 Total Time
- 4 oz vegan butter plus (1 Tbsp for coating the pans)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour (plus 1 Tbsp for dusting the pans)pinch Kosher salt
- 1 tsp baking powder
- 1 1/2 Tbsp matcha )
- 2 tbsp Follow Your Heart Vegan Egg Powder combine with 1/2 cup almond milk (room temp)
- 1 tsp vanilla extract
- 1 Tbsp powdered sugar (optional for dusting)
- You will also need:
- 2 Madeleine pans
- Melt the unsalted butter in the microwave for 10-20 seconds. In a large bowl, add ? cup sugar. Then sift 1 cup all-purpose flour, a pinch of salt, 1 tsp. baking powder, and 1 Tbsp. matcha powder. Whisk all together to combine. In a medium bowl, combine vegan egg powder with almond milk and vanilla extract. Whisk together. Add the vegan egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
- Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter. 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).
- Center a rack in the oven and preheat the oven to 375°F (190°C). 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.
- 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. 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.
- 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.
- 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.