There’s an old French saying that madeleines are supposed to take one back to one’s childhood. So transport yourself back in time, or begin the tradition anew with your little ones. These small, light, lemony, shell-shaped sponge cakes are easy to make; you just need the proper pan. They are perfect with a cup of tea or for breakfast with a glass of rice milk.

　　

Ingredients

makes 24 madeleines

　　1/2 cup dairy-free, soy-free vegetable shortening

　　2 tablespoons Ener-G egg replacer mixed with 1/2 cup rice milk

　　1 1/2 cups granulated sugar

　　4 teaspoons freshly squeezed lemon juice

　　2 teaspoons pure vanilla extract

　　2 teaspoons natural yellow food coloring (optional, but pretty—try Seelect made with turmeric)

　　2 teaspoons lemon zest

　　2 cups Basic Gluten-Free Flour Mix (page 19)

　　1/2 teaspoon xanthan gum

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　1/2 cup vanilla vegan yogurt

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat the oven to 400°F. Grease your madeleine pan.

　　

Step 2

Melt the shortening in a small microwave-safe bowl and set aside.

　　

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, combine the egg replacer, granulated sugar, lemon juice, vanilla, and yellow food coloring. Mix on low speed to combine, about 20 seconds, then increase the speed to high and beat until very light and lemon colored, about 2 minutes. Mix in the lemon zest on low speed, about 10 seconds.

　　

Step 4

In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.

　　

Step 5

Add the melted shortening to the mixer, and combine on low speed for about 20 seconds. Add the fl our mixture, then the yogurt. Beat until smooth.

　　

Step 6

Spoon a scant 1 1/2 tablespoons batter into each madeleine shell, and smooth down to fill the shell, using a butter knife or the back of a spoon. Do not overfill the shells or they will overflow when they rise in the oven.

　　

Step 7

Bake for 18 to 20 minutes, or until golden. Immediately remove the madeleines from the shells to a cooling rack by inserting a butter knife under one end, and flipping the madeleines out onto the rack, ridged side up.

　　

Step 8

Repeat until all the batter is used, greasing the madeleine pan each time.

　　

Step 9

Once they’ve cooled to room temperature, sift a little confectioners’ sugar over the tops. Store tightly covered if not serving right away, though they’re best when fresh. They also freeze well.

　　Allergen-Free Baker's Handbook