These madeleines look sophisticated but I promise the trickiest bit is just being patient enough to decorate them. The thing to remember with madeleines is that they dry out very quickly, so it's best to eat them the same day, especially when they're gluten-free.

Vanilla Madeleines With Chocolate and Pistachio Ganache [Vegan, Gluten-Free]

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Cooking Time

33

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Ingredients

Vanilla Madeleines:
  • 2/3 cup plus 2 tablespoons gluten-free plain flour
  • 3 tablespoons confectioners sugar
  • 1 teaspoon baking powder
  • 1/4 cup melted coconut oil
  • 1/2 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon vanilla extract
Chocolate Pistachio Ganache:
  • 1/3 cup dark chocolate chips
  • 4 tablespoons soy milk
  • 1/3 cup shelled pistachios
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Preparation

To Make the Madeleines:
  1. Pre-heat the oven to 350ºF. Grease a madeleine pan and lightly dust with cornflour, then set aside.
  2. Pour the soy milk and apple cider vinegar into a cup and set aside to curdle.
  3. In a large mixing bowl, combine the dry ingredients, lightly mixing them together with a fork. Make a well in the centre and pour in the curdled soy milk, vanilla extract and coconut oil. Fold the wet ingredients with a spatula, stirring until no lumps remain.
  4. Pour about a tablespoon of the batter into each madeleine mould. You don't want to fill the molds all the way to the rim but if you don't add enough the madeleines will be thin and really quite small.
  5. Bake for 17-18 minutes, until the edges look just golden and the tops, when lightly pressed with the tip of a finger, feels firm. Cool on a wire rack while you prepare the ganache.
To Make the Ganache:
  1. Add the chocolate chips and soy milk to a small saucepan over low heat. Wait for the chocolate to start oozing into the milk, then stir with a wooden spoon until it's melted. Set aside to cool a little.
  2. Meanwhile, chop the pistachios quite finely. Place the chopped pieces in a small bowl or cup.
  3. To assemble: dip each cooled madeleine into the somewhat cooled chocolate ganache (it should still be liquid but barely warm), then into the chopped pistachios. Lay it out on a plate or wire rack, and repeat the process with the remainder of the madeleines.
  4. Consume within 24 hours to enjoy the madeleines at their freshest.

Notes

If you want to make these with regular flour, use the same amount as you would for GF. For those bakers who aren't too concerned with "healthifying" recipes, feel free to swap the coconut oil for melted vegan butter. It makes the madeleines moister and fluffier.

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