makes
30
prep
30 minutes
cook
20 minutes
difficulty
Mid
makes
30
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
Dairy-free maple caramel
- 75 g (2½ oz) caster (superfine) sugar
- 40 g (1½ oz) coconut cream (we use Kara)
- 15 g (½o z) maple syrup
- 75 g (2½ oz) dairy-free butter
- pinch of sea salt
Vegan coconut madeleine batter
- 140 g (5 oz) cake flour
- 5 g (1 tsp) baking powder
- pinch of fine salt
- ½ tsp vanilla paste
- 25 g (¾ oz) dairy-free butter
- 25 g (¾ oz) coconut oil
- 65 g (2¼ oz) coconut cream (we use Kara)
- 80 g (2¾ oz) aquafaba (chickpea water)
- 120 g (4¼ oz) caster (superfine) sugar
- 15 g (½ oz) desiccated (dried shredded) coconut, toasted
Cinnamon glaze
- 130 g (4¼ oz) icing (confectioners’) sugar
- 1 g (pinch) ground cinnamon
- 30 g (1oz) water
For decoration
- desiccated (dried shredded) coconut, for coating
Mould prep
- neutral oil
- semolina powder, for dusting
Instructions
- For the dairy-free maple caramel: Make a dry caramel by gradually melting the caster sugar in a saucepan over low heat until deep amber in colour (170°C/340°F). Carefully pour in the coconut cream and maple syrup and stir together to deglaze the pan. Let the mixture come to the boil, then cool to 30°C (86°F).
- Add the dairy-free butter and sea salt, then emulsify with a hand blender until smooth and glossy. Set aside.
- To prepare the moulds: Spray the moulds with neutral oil and dust with semolina powder.
- For the vegan coconut madeleine batter: Preheat the oven to 210°C fan-forced (or non-fan-forced equivalent/450°F/gas 9).
- Sift the flour, baking powder and salt. Set aside.
- Warm the vanilla, dairy-free butter, coconut oil and coconut cream together in a heatproof bowl over a pan of simmering water, keeping the temperature at 40°C (104°F).
- In a stand mixer, whip the aquafaba until foamy, then add the caster sugar one-third at a time. Continue whipping until the mixture trails off the whisk in ribbons.
- Reserve half of the whipped aquafaba and mix the remainder with the warm coconut mixture. Gently fold in the dry ingredients (including the toasted coconut) and mix for 30 seconds. Fold in the reserved whipped aquafaba and mix for another 15 seconds until smooth.
- Pipe into the prepared moulds then cover the top with another oil-sprayed silicon mould.
- Reduce the oven temperature to 180°C fan-forced (350°F/gas 4) and bake for 12–14 minutes until golden and set. Cool completely.
- To fill the madeleines: Once cooled, pipe in the dairy-free maple caramel.
- Cinnamon glaze & decoration: Mix the icing sugar, ground cinnamon and water until smooth. Brush both front and back of each madeleine with the glaze.
- While the glaze is still tacky, roll each madeleine in desiccated coconut to coat.
Note
- The suggested mould for this recipe is a silicone small madeleine mould, with cup dimensions of 7 cm (l) × 1.7 cm (h) × 4.5 cm (w) and each cup holding approximately 15 g of batter. However, you can use other moulds. Whatever the size of your mould, you want to fill the cavities 80 per cent full. Larger madeleines may need a longer baking time.
- Every oven has its own ‘personality. If it’s your first time baking madeleines with a new recipe, mould or oven, we strongly recommend doing a small test batch of 2-3 madeleines first. Observe: how fast do they rise? Are they browning too quickly? Are they setting properly? Make small adjustments based on what you see.
This is an edited extract from Madeleines by Hyoju Park and Rong Yao Soh, published by Quadrille. Available in stores nationally from 24 February. Photography by Michael Gardenia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
