Vegan Madeleines

Baking - sweet

Preparation time

2h 15min

Total time

2h 25min

Portion

24 piece(s)

Level

easy

TM 6
TM 5
TM 31
TM 21

by CaseyJ

published: 2024/02/10

changed: 2024/02/10

Add to collections

Create a variant

Ingredients

Dry ingredients

130 grams plain flour
20 grams cornflour (starch)
1 1/4 teaspoons baking powder
1/8 teaspoon salt

Wet ingredients

100 grams Butter, Vegan
100 grams caster sugar
90 grams yoghurt, coconut, Natural
2 1/2 tablespoons soy milk, Unsweetened
1 teaspoon vanilla extract
1 tablespoon grated lemon zest, (One lemon)

Add to shopping list

Accessories you need

Spatula TM5/TM6 buy now

Share your activity

I'm cooking this today

Recipe's preparation

Add butter to mixing bowl and melt for 1 min 30 seconds/60/speed 2 or until melted.

Add remainder of the wet ingredients and whisk together 10 sec/speed 4 or until well combined. You may need to scrape down the sides and re mix.

Add dry indredients and mix until no dry patches remain. 10 sec/speed 4. Don't overmix.

turn out into a bowl and place in fridge for at least 2 hours, or overnight if needed.

Brush madeleine tray/s with melted butter and place in the fridge to chill.

once batter and tray/s have chilled place a dollop of batter in 5r middle of each depression, approximately one tablespoon.

return the tray/s and any unused batter to the fridge to chill for 20minutes while you preheat the oven to 220°C.

Bake in the hot oven for 4-5 minutes until they have for,ed their humps and are golden around the edges then turn the oven down to 180°C and bake for a further 2-5minutes.

let them cool for a few minutes then carefully turn them on their sides in the tin to cool completely.

serve immediately, dusted with powdered sugar.

if you have remaining batter, chill the tray/s in the freezer and repeat the process.

Tip

Tablespoons = 20ml

variation: you could also use orange zest in place of lemon.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31
Recipe is created for
TM 21

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Afternoon tea Brunch Snack Baking Biscuit/cookie Cake French