79min 4 ppl
Vegan Madeleines with Coconut Oil and Lemon
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 4g
Carbs 52g
Fats 14g
About this dish
Aquafaba whipped to soft peaks replaces eggs entirely, creating the airy lift and tender crumb that defines a proper madeleine — a technique borrowed from French patisserie that makes these indistinguishable from the classic.
Allergy Info
Gluten
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Lemonszested and juiced (about 3 tbsp juice)2 whole
Tins & Jars
- Aquafabaliquid from a tin of chickpeas, chilled90 ml
Dried Goods
- Plain floursifted120 g
- Caster sugar100 g
- Baking powder1 tsp
- Icing sugarfor dusting1 tbsp
Spices & Seasonings
- Fine sea salt1 pinch
- Vanilla extract1 tsp
Oils & Condiments
- Virgin coconut oilmelted and cooled80 ml
- Coconut oilsolid, for greasing the tin1 tbsp
Utensils
- Madeleine tin
- Stand mixer or electric whisk
- Large mixing bowl
- Fine sieve
- Wire rack
Method
1
Sift the flour, baking powder and salt into a large bowl and whisk together with the caster sugar. Zest and juice the lemons, keeping them separate. Grease a 12-hole madeleine tin generously with solid coconut oil, then place in the freezer.
Approx. 8 minutes
2
Using a stand mixer or handheld electric whisk, beat the chilled aquafaba on high speed for 3–4 minutes until it holds soft, glossy peaks.
Approx. 4 minutes
3
Gently fold the aquafaba into the dry ingredients in three additions using a large spatula, turning from the bottom to preserve as much air as possible.
Approx. 3 minutes
4
Add the melted coconut oil, 2 tablespoons of lemon juice, the lemon zest and vanilla extract, then fold gently until the batter is smooth and fully combined.
Approx. 3 minutes
5
Cover the bowl tightly with cling film and refrigerate for at least 1 hour, or overnight — this cold rest is essential for the signature madeleine hump.
Approx. 2 minutes
6
Preheat the oven to 210°C, or 190°C for a fan oven, or gas mark 7. Remove the chilled tin from the freezer and spoon the cold batter into the moulds, filling each cavity to about three-quarters full — do not spread it.
Approx. 6 minutes
7
Bake for 10–12 minutes until the madeleines have risen with a pronounced hump and the edges are deep golden — they should spring back when lightly pressed.
Approx. 11 minutes
8
Remove from the oven and immediately turn the madeleines out onto a wire rack. Dust generously with icing sugar and serve warm.
Approx. 3 minutes
