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Transform the traditional French shell cookies with this plant-based blueberry lavender madeleine version. The fragrant floral notes mixed with sweet berry goodness create something special while keeping that signature texture you'll adore.
I came up with this when I went vegan and missed my grandma's famous madeleines. What began as just trying things out has turned into my go-to sweet treat that even my meat-eating friends can't get enough of.
What You'll Need
- All-purpose flour: Creates the base for that soft, tender bite we all want
- Almond flour: Gives that moisture and richness eggs normally would
- Granulated sugar or coconut sugar: Adds sweetness with coconut sugar bringing some warm, toasty notes
- Culinary lavender: Offers gentle floral hints that work wonderfully with the berries
- Baking powder: Helps these egg-free treats puff up nicely
- Salt: Brings out all the tasty flavors and cuts the sweetness
- Almond milk: Adds needed moisture; grab the unsweetened kind for best results
- Melted coconut oil: Makes them rich and helps get those crispy golden edges
- Vanilla extract: Ties together the berry and flower flavors perfectly
- Fresh or frozen blueberries: Add juicy pops of sweetness and pretty purple streaks
Easy Preparation Steps
- Warm Up The Oven:
- Turn your oven to 375°F and coat your madeleine tin really well. Don't skimp on greasing - these little guys love to stick. Take some melted coconut oil and a small brush to get into every nook of the shell shapes for smooth removal later.
- Blend The Dry Stuff:
- Toss the all-purpose flour, almond flour, sugar, lavender, baking powder, and salt in a big bowl. Give the lavender a little crush in your fingers first to wake up those oils. Mix everything really well so the flavors spread evenly.
- Stir Up The Wet Stuff:
- In another bowl, mix your almond milk, coconut oil, and vanilla until they're friends. Make sure the oil isn't hot - just melted. Stir it up good to make it all smooth and mixed.
- Put It All Together:
- Slowly pour your wet mixture into your dry ingredients while gently stirring. Don't beat it up - just fold it all together softly. You want the batter thick enough to keep its shape when you scoop it.
- Add Your Berries:
- Drop in those blueberries and barely stir them through. If they're frozen, don't thaw them first - they'll stay prettier that way. Just a couple gentle turns with your spoon should do it.
- Scoop Into Molds:
- Spoon your batter into each shell mold about three-quarters full. For fancy points, try using a piping bag with a big round tip. Fill them all evenly so they cook the same and look pretty.
- Bake Until Done:
- Stick the pan in the middle of your hot oven and bake about 15-20 minutes. Look for golden edges and a little bump forming in the middle. Poke the center with a toothpick - when it comes out clean, they're ready.
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Lavender really makes these madeleines stand out from regular ones. I grow lavender in my backyard just for baking and pick it mid-morning when it smells strongest. The first time I brought these to a friend's garden party, everyone thought I'd bought them from a fancy bakery!
Keeping Them Fresh
These plant-based madeleines taste best right after baking, but they'll stay good in a sealed container on your counter for about 3 days. They'll get more cakey over time instead of having that crisp outside and soft inside. Want to bring back some freshness? Just warm them in a 300°F oven for 5 minutes before eating.
Fixing Common Problems
Not getting 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 you put them in. Another trick is to let the batter chill in the fridge for half an hour before baking - this helps them get the right shape.
Try Different Flavors
The blueberry and lavender combo is amazing, but you can switch things up easily. Try adding lemon zest instead of lavender for a zingy twist, or swap blueberries for raspberries or diced strawberries. Want something more indulgent? Dip the cooled cookies in melted dark chocolate and sprinkle with crushed pistachios.
Ways To Serve Them
These madeleines look gorgeous on any dessert table or with afternoon tea. They go perfectly with Earl Grey or lavender tea for matching flavors. In summer, try serving them with lemon sorbet for a refreshing treat. For parties, dust them with powdered sugar and add some fresh lavender sprigs and extra blueberries for a fancy touch.
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Common Recipe Questions
- → What type of lavender is safe to use?
Stick with culinary-grade lavender only, since it's grown and handled specifically for eating.
- → Can I use frozen blueberries instead of fresh?
Frozen berries work great too. Just don't let them thaw first or they'll make your batter too wet.
- → What can I substitute for almond milk?
Any plant milk works fine. Try oat, soy, or cashew milk based on what you like best.
- → How do I prevent the madeleines from sticking to the pan?
Give your pan a good coating of oil or non-stick spray before you pour in the batter.
- → Can I omit lavender if I don't like floral flavors?
For sure. You can leave it out completely or swap in some lemon zest for a different taste.
- → How do I store these madeleines?
Keep them in a sealed container at room temp for up to 3 days. Put them in the fridge if you want them to last a bit longer.