Before I made these Madeleines, I had never made them nor had I ever eaten one – can you believe it?
I had to search the Internet and ask friends about them before I knew I did it correctly. Turns out, third time’s a charm. The first ones were raw in the middle; the second batch, I made gluten-free with all banana – they had a great flavor, but still a weird consistency. This is the third batch.
To make them work correctly, I think you need to have both the flax and banana in there. The amaretto and banana pair so well together – like Bananas Foster in cake form! Also, I think that the gluten in the wheat flour helps too. It gives them stability. I’m not saying that you couldn’t make them gluten-free, but please let me know if you try it!
For my birthday, my lovely college roommate Victoria got me a gift card for a local kitchen store. It was amazing! I got to buy the interesting things that seemed kind of frivolous in the baking world – special pans and fun ingredients. I bought the Madeleine pan and a popover pan. I still have to make the popovers. My first batch of those was not very “poppy”, haha. So, thanks Vicky, for making this recipe possible!
I love the delicacy and prettiness of these cookies. They’re spongy and yummy, especially with the chocolate coating. Well worth the calories 😉
Chocolate-Dipped Amaretto MadeleinesCourse: Uncategorized
Adapted from Amy’s Healthy Baking
2 T. vegan butter, melted, like Melt
3/4 c. organic whole wheat pastry flour
1/2 tsp. baking powder, aluminum-free
1/4 tsp. sea salt
1/2 c. organic cane sugar
3 T. amaretto (try making it yourself!)
1 T. vanilla
1/2 of a ripe banana, pureed
1 T. flax seed, ground
3 T. water
- In a small cup, combine the ground flax seed and water. Stir and allow it to thicken for 5-10 minutes.
- In a large bowl, combine the dry ingredients: flour, baking powder, salt, and sugar. When the “flax egg” is ready, add it to the dry ingredients, along with the amaretto, vanilla, and banana. Stir well with a wooden spoon. Cover the bowl and refrigerate the batter for 2 hours. It should be kind of firm when you take it out.
- Next, preheat the oven to 375°. Grease your Madeleine pan with coconut oil or organic shortening. This recipe yields about 11-12 cookies.
- Scoop the batter into each mold and spread it out so it covers the entire mold. Repeat this with all of the batter. I used a cookie scoop to do this.
- Bake the batter for 12-15 minutes. Once they’re done, allow them to cool for five minutes and overturn the pan to let them finished cooling out of the molds.
- Melt some dark chocolate and dip each Madeleine in it. (I put about 4 ounces of dark chocolate in an oven-safe bowl in the oven for 10-15 minutes, right after I took out the Madeleines.) I sprinkled a little bit of sea salt on the ends of some of the cookies.
- Enjoy these fancy tea cakes 🙂