Makes 12 madeleines
Delicate lemon madeleines, dipped in white chocolate and sprinkled with earl grey tea.
I’ve been dreaming of these little gems for a while and I am so pleased how they turned out. So much that I had to share the recipe 🙂
I added a pinch of spirulina powder in the white chocolate to give it a green tinge and to cut through the sweetness.
I hope you enjoy this sophisticated dessert. Remember to tag @apinchofzing on Instagram if you give it a try.
Ingredients
125ml soy milk
1 tsp lemon juice
45ml rapeseed oil
1/2 tsp lemon extract
1/2 tsp vanilla extract
140g flour
1tsp baking powder
75g sugar
zest from one lemon
a pinch of salt
Toppings
100g vegan white chocolate
¼tsp spirulina powder (optional)
loose earl grey tea
lemon zest
Method
- Preheat the oven to 175 C. Lightly grease and coat with flour, a madeleine pan.
- In a jug, mix the soy milk and lemon juice. Leave to curdle and move to the next step.
- In a large bowl, mix the dry ingredients (flour, baking powder, sugar, salt and half of the lemon zest).
- Add in the wet ingredients (curdled milk, oil, vanilla and lemon extract) and mix until combined. Do not overmix.
- Use a piping bag to split the mixture between the madeleines.
- Bake for 12-15 minutes until golden brown. Remove the madeleines from the mould and leave them to cool down completely before moving to the next step.
- Break the white chocolate and add it to a small microwave safe bowl. Heat the chocolate in the microwave for 15 seconds intervals, mixing each time, until fully melted. Mix in the spirulina powder if using.
- Dip the madeleines in the melted chocolate and sprinkle loose early grey tea and lemon zest. Enjoy with a nice cup of tea.
- Thanks for the recipe inspiration go to Bianca Zapatka
Food Blog 