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Transform the classic French shell-shaped cookies with this plant-based twist! These blueberry lavender vegan madeleines pack aromatic floral notes and sweet berry bursts into the familiar shell shape we all adore, keeping that wonderful texture you'd expect.
I came up with these while trying to make my grandma's favorite cookies after I went vegan. What began as just testing things out has turned into the dessert my friends constantly ask me to bring over - even the meat-eaters!
Ingredients
- All-purpose flour: Creates the base structure giving these treats their tender bite
- Almond flour: Brings a moist quality that usually comes from eggs in regular versions
- Granulated sugar or coconut sugar: Sweetens everything up, with coconut adding a hint of toffee flavor
- Culinary lavender: Offers gentle floral notes that work wonderfully with the fruit
- Baking powder: Helps these egg-free goodies puff up properly
- Salt: Perks up the whole flavor profile and cuts through sweetness
- Almond milk: Adds needed moisture; grab the plain kind for best results
- Melted coconut oil: Gives that luxurious mouthfeel and helps crisp the edges
- Vanilla extract: Ties together the berry and flower flavors beautifully
- Fresh or frozen blueberries: Add juicy pops of sweetness and pretty purple streaks
Step-by-Step Instructions
- Preheat Oven:
- Get your oven running at 375°F and coat your madeleine pan really well. This step can't be skipped since these delicate treats love to stick. I like using liquid coconut oil with a small brush to hit every groove in the pan so they'll pop right out.
- Mix Dry Ingredients:
- In a big bowl, stir together your flours, sugar, lavender, baking powder, and salt. Give the lavender a little rub between your fingers when you add it to wake up those fragrant oils. Getting everything mixed now means your flavors will spread evenly throughout.
- Combine Wet Ingredients:
- Take another bowl and blend your almond milk, melted coconut oil, and vanilla until they're smooth. Make sure your oil is melted but has cooled a bit so it won't separate the milk. Mix it well so everything becomes one cohesive liquid.
- Create The Batter:
- Slowly pour your wet mix into the dry ingredients while gently folding with a spatula. Don't stir too hard or you'll lose the airy texture. You want a thick, smooth batter that doesn't run off your spoon too quickly.
- Fold In Blueberries:
- Add your blueberries and fold them in super gently. If you're using frozen ones, don't thaw them first or they'll turn your batter purple. Just a couple of careful stirs will mix them in without smashing them.
- Fill The Pan:
- Scoop your batter into each mold about three-quarters full. For a fancy touch, put the batter in a piping bag with a big tip. Make sure each mold gets the same amount so they all cook the same way and look uniform.
- Bake To Perfection:
- Stick the pan on the middle rack and let them bake for 15 to 20 minutes. You'll know they're done when the edges turn golden and you see a little bump forming in the middle. Poke the center with a toothpick – if it comes out clean, they're ready.
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Lavender really makes these treats stand out. I actually grow my own specifically for baking and pick it during mid-morning when its oils are strongest. The first time I brought these to a backyard gathering, everyone thought I'd bought them from a fancy bakery!
Storing Your Madeleines
These plant-based treats taste best fresh from the oven, but they'll stay good in a sealed container on your counter for about 3 days. Their texture will change a bit over time, getting more cake-like instead of having that crispy outside and soft inside. Want to bring back some freshness? Just warm them in a 300°F oven for 5 minutes before serving.
Troubleshooting Common Issues
Not seeing that famous bump on top? Your batter might be too runny or your oven isn't hot enough. Make sure your oven is fully heated before the pan goes in. That quick temperature shock makes them rise fast and creates the bump. Letting the batter rest in the fridge for half an hour before baking can also help get the structure right.
Flavor Variations
The blueberry and lavender combo is amazing, but you can switch things up easily. Try adding lemon zest instead of lavender for a bright, sunny version. Not a blueberry fan? Swap in raspberries or diced strawberries. Want something more indulgent? After they cool, dip one end in melted dark chocolate and sprinkle with crushed pistachios.
Serving Suggestions
These pretty treats will make any dessert table look fancy. They go perfectly with a pot of Earl Grey or lavender tea. In summer, try serving them alongside lemon sorbet for a refreshing treat. For parties or special gatherings, dust them with powdered sugar and add some fresh lavender sprigs and a few extra blueberries on the side.
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FAQs About the Recipe
- → What type of lavender is safe to use?
Go for culinary-grade lavender only, which is grown and handled specifically for food use.
- → Can I use frozen blueberries instead of fresh?
Frozen berries work great too. Just don't let them thaw first so you won't get too much liquid in your batter.
- → What can I substitute for almond milk?
Any dairy-free milk will do the job—try soy, oat, or cashew milk based on what you like best.
- → How do I prevent the madeleines from sticking to the pan?
Don't skimp on greasing your pan—coat it well with oil or give it a good spray with non-stick coating before adding your batter.
- → Can I omit lavender if I don't like floral flavors?
You bet. Leave out the lavender completely or try some lemon zest instead for a different twist.
- → How do I store these madeleines?
Keep them in a sealed container at room temp for about 3 days or pop them in the fridge to last a bit longer.