This took about 10 minutes (before waiting) and 40min (after waiting, using a 9x mold). It’s enough for 18 smallish madeleines, and is really easy to make.
- 150g flour
- 100g sugar
- 4g baking powder
- 2 pinches of salt
- 110ml plant milk
- 70ml peanut oil
- 1 vanilla bean or a teaspoon of vanilla powder
- A few drops of bitter almond aroma
And if you want to wrap the bottom of the madeleines with a chocolate shell, count one square of chocolate per madeleine.
- Mix every ingredient (except the chocolate) in a large bowl, until the mixture is smooth.
- Wrap the bowl in plastic and let it sit for at least 2 hours, ideally the whole night.
- Fill the molds at 3/4.
- Bake for 4 minutes at 250°C (I used 220°C because my oven doesn’t go that high), and then from 4 to 10 minutes at 200°C.
- Put the madeleines in an airtight box while they cool.
If you want to wrap them with a chocolate shell, wait until they’re cool, melt the chocolate, put the equivalent of 1 square in each hole of the mold, and cast the madeleines in them.
This is delicious, but be careful, you have to cook them enough or they’ll stick to the mold. I baked them for 12 minutes and it was perfect.
I’d give them a 5/5, because they’re so fast to make.