Orange Madeleines, Vegan




As a caterer for many years, I've learned the best ways to make vegan desserts and that's by practice, practice, practice. 
They have to be delicious and beautiful to the vegan hosts of the party but more importantly they have to be delicious and beautiful to the freaked out guests that were invited.  Making desserts in familiar shapes with classic flavors also helps.  I can't tell you how many times at an event people would come up, hug me and tell me how afraid they were to come to a vegan party. They would end up telling me it was the best meal they could remember.-That always felt so good and was way worth the long hours and no sleep.
I used a Madeleine pan for these orange tea cakes but a mini muffin tin would work just as well.  Perfect for Easter brunch or an afternoon bridal or baby shower.  They are light, spongy with a wonderful crunchy outer layer.
Enjoy,
Holly



Orange Madeleines


Vegan

Tools
Madeleine mold pan or miniature muffin tin
Zester


Preheat 350 degrees, 15-18 minutes

Grease two Madeleine pans with spray, this recipe makes 24 Madeleines.



Dry Ingredients
1 ½ cup AP Flour

1 cup Sugar
1 tsp. Baking  Soda
½ tsp. Salt

Wet Ingredients

2/3 cup freshly squeezed Orange Juice (about 3 oranges)
1/3 cup of canned Coconut Milk (make sure to shake before using)
Zest of one Orange
1 Tbsp. White Vinegar
1 tsp. Vanilla


Directions 

  • Mix all dry ingredient together and then mix all wet ingredients together.
  • Mix wet ingredients into dry ingredients using a wire whisk until combined.  Careful do not over mix.
  • Spoon 1 tablespoon of batter into Madeleine pans,  filling them 2/3 of the way up.  If they're overfilled they're harder to get out of the pan and they don’t look so pretty.
  • Place filled Madeleine pans on a parchment lined 1/2 sheet pan and place in upper third of the oven.
  • Bake for 15 - 18 minutes, until golden brown
  • Remove from oven and cool in Madeleine pans for  5 minutes.
  • After five minutes, wiggle the edges if the Madeleines with your fingers and holding pan upside down gently remove cakes from pan.  Be patient and gentle.
  • Cool on wire rack.
  • Better eaten the day of, they do tend to lose their crispness the next day.

I like them just the way they are but you could drizzle them with dark chocolate!  Or substitute 1/2 cup of flour with cornmeal and add 1 tsp. chopped fresh rosemary. YUM.




Dry Ingredients, I always put my dry ingredients in sections of the bowl so if I get called away when I get back I can see what I need to add.
Wet Ingredients, zest before you juice.


Mix until just combined, don't over mix
1 Tablespoon of batter in each shell.

Cool for 5 minutes before you try the remove from pans.
Cool completely on wire rack.




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