The Magical Ingredients for a Wholesome Life From the Heart of my Home: Eggless Rose Madeleines

Sunday, March 7, 2021

Eggless Rose Madeleines

My kids love madeleines. I remember the trials of making eggless ones, so many flops, and I used to feel very sad. Then the trials began with aquafaba. Not only madeleines but macaroons too. We laughed at the end results. Experiments are fun sometimes since they create the best memories of spending time together.

Finally, we made a recipe for madeleines that is decent enough after so many unsuccessful trials. It is similar to the counter-parts made with egg. With the basic recipe, I try to tweak and make a different versions. We love the taste and aroma of damask rose and made these madeleines, changing vanilla to rose essence.

Some of the points that I learned are refrigerating the batter mixture is essential. Slowly folding in the flour and melted butter keeps the air in. It is not necessary to spread the batter when you add it to the mold. It will spread when baking and also in this way, it gives a small characteristic bump in the middle. When baking, baking in the middle rack gives better results for me. Also, take it out of the oven when the edges begin to brown. Else, they turn crunchy.

I have used rose essence that you could find in Indian groceries. It is concentrated so make sure to use a little quantity, probably 1/2 tsp is more than enough. If you are using rose water instead of the essence, feel free to use a tsp or so according to taste.

The consistency of aquafaba is important if you are making it on your own. If it is too watery, then the results will be affected.

I am sharing this post for Baking Bloggers. Sue announced the theme for this month as "Madeleines". On the second Monday of the month, the participants of the BakingBloggers group share recipes for baked goods, based on a specific theme for each month. Sue of Palatable Pastime hosts this event. Thanks, Sue!

I am also linking this with Create, Bake, Grow & Gather Party and Inspire me Monday.

Ingredients

Flour - 3/4 cup plus 3 tsp

Sugar - 1/2 cup

Butter - 6 tbsp

Aquafaba - 6 tbsp

Corn starch - 2 tbsp

Baking powder - 1/2 tsp

Rose essence - 1/2 tsp

Method

Melt 5 tbsp butter and let it cool. Beat the aquafaba for about 7-8 minutes till you get an opaque and soft - medium peak. Add the sugar and cornstarch little by little and beat well for the sugar to dissolve. Add in the rose essence and beat.

Slowly fold in the flour in two to three batches. Once all the flour is added, add the melted butter in two batches and gently fold in. Cover tightly with a wrap and refrigerate for an hour.

Preheat the oven to 350 degrees F. Melt the remaining butter and brush the madeleine pan with butter. Add about a tablespoon of batter to the center of each mold. There is no need to spread it as it will spread in the oven. Bake for 9and 1/2 to 10 minutes. When the edges begin to turn brown, remove and cool for 10-15 minutes.