I made these moist and delicious madeleines without dairy products. There are 2 versions in this recipe. You only need to mix the ingredients to make moist and rich madeleines, or lightly whip the eggs to make them fluffy and rich.
Moist and Rich Version Beat the room temperature eggs in a bowl, trying not to whip them, and add the sugar and mix.
Add the soy milk, and mix. Add the vanilla oil, and add the sifted ☆ ingredients, and mix further.
Add the vegetable oil in 3 batches, mixing up from the bottom with a whisk after each addition.
Let the batter rest in the fridge overnight (I let it rest for 12 hours).
Pour the rested batter into baking cups, and bake for 18-20 minutes in a oven preheated at 170℃ (adjust the baking temperature and time accordingly).
The moist madeleines with cute bumps are done.
This is a cross-section of the madeleine.
Fluffy and Rich Version: You make this batter almost exactly the same with the moist and rich version, but whip the eggs lightly to start with. Whip the eggs until they look like what's shown in the photo.
Follow the same steps as the moist rich version.
Cross-section. The moist and rich version has a dense texture, and this version has a fluffier texture.
"Fluffy Madeleines Using Only One Egg" Recipe ID: 1065512. You can make these without diary products as well.
"Lemon Tea Madeleines" Recipe ID: 1062108. They are so fluffy.
Story Behind this Recipe
These madeleines can be enjoyed even by people with a dairy allergy. They are moist with a tender crumb.
You can substitute soy milk with milk You can mix all the ingredients with a whisk, but mix up the batter from the bottom when you mix in the vegetable oil.