One of the Le Creuset pans I received was a Madeleine pan. It’s the kind of baking pan I’ve always wanted to own but never really felt justified in buying. I mean, a pan that you only use for one thing? But now I have one!
I’m using orange extract here but feel free to sub it for fresh orange juice if you can’t find it although you may not get as an intense orange flavour.
This recipe makes approximately 24 madeleines.
- 1 cup plain flour
- 2/3 cups cane sugar
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 6 tbsp aquafaba (liquid drained from a can of chickpeas)
- 150ml/2/3 cup melted vegan butter
- 1/4 tsp orange extract
- 1/2 tsp orange zest
- 2-3 tbsp icing sugar
- Preheat the oven to 375f/190c.
- Melt the butter in a small pan and set aside to cool slightly.
- In a large bowl sift together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the aquafaba and sugar. Beat on low for a few minutes until mixed and slightly foamy.
- Slowly add the flour mixture whilst beating on medium until well mixed. Slowly drizzle in the melted butter. Add the zest and the orange extract.
- Beat until the mixture is smooth and shiny. It will resemble a thick batter.
- If your pan is not a non-stick pan, butter and flour the madeleine pan and carefully spoon a tablespoon of the mixture into the pan. Bake in the oven for 4 minutes, then rotate and bake for another 4-8 minutes until golden brown. The middle of the madeleine should spring back when touched.
- Remove from the oven, leave the pan to cool for 2 minutes. Carefully remove the madeleines from the pan. Cool the madeleines with the flat side on a wire wrack.
- Repeat the baking process with any leftover batter.
- Once cooled, dust the madeleines with a little icing sugar.