Wednesday, February 10, 2010

Vegan Baking: Trying Madeleines

My mother-in-law gave me two madeleine pans and a zester/grater for my birthday and passed along her recipe for making these cookies. I veganized it and made a half batch over the weekend, and they are wonderful.

Superbowl 032

Just as I don't repost cookbook recipes, I'm not going to give away her recipe online. I used a simple mix of flour, sugar, Ener-G "eggs" and melted Earth Balance. Spoon into pans. Bake at 350F for 15-20 minutes.

I didn’t actually peruse the web for other recipes until now, as I am composing this post, but I did review the recipe on the pan label. That recipe, as well as the others throughout the web, all call for more ingredients and have shorter bake times. These cookies needed nearly the entire 20 minutes. As much as I enjoyed reading this post at Vegan Yum Yum, where they tried three different vegan madeleines recipes without great success, I am thankful I had good luck the first time. None of the three recipes were much like the recipe I used, which was much simpler. The only changes I would make would be superficial.

In addition to the bake time, a second difference between these cookies and the kinds of cookies I have experience baking is that they didn’t spread out to hide their imperfections; hence, the bubbles and breaks you can see in the photos. I don’t need to tell you, though, that this did not affect the taste one bit. I intentionally made a half batch because I knew we’d eat them all no matter how much sugar and “butter” were in them.


  1. I am so depressed you won't repost the recipe... I have been trying to recreate my childhood favorite. I guess I should be happy for you but really I'm just bitter.

  2. How interesting - all I did was sub in Earth Balance for the butter. What's giving you so much trouble?