Mini Anise Madeleines - Dairy Free
Cook together. Eat mini food together.
At some point during college I realized I love miniature items - hotel ketchup bottles with room service, mini hot sauce, and small pots of honey. I could go on, but the point is these miniature items make me laugh. Comment below if you too have found joy in miniature size.
My grandmother bought me a miniature madeleine pan several years back combining my love for baking with the embarrassing love of mini things I just told you about. But no shame, we all have passions - big or small.
Madeleines have always appealed to me because they are a cake-like cookie that’s buttery and comforting all in one bite. Every time I go to Starbucks I see their madeleines and wish I could eat them, but as you know they are filled with dairy.
That’s how we ended up here with this new recipe for dairy free anise madeleines. The recipe was surprisingly easy to make, and even though it’s dairy free it still has the buttery flavor. The hardest part was having one pan and needing to wait for them to bake and then refill the pan.
I also really enjoyed the added anise. It has a subtle licorice flavor that complements the buttery flavor of a traditional madeleine. They were actually so good I might venture out and make them full size next time.
- Rebel
Mini Anise Madeleines - Dairy Free
ingredients:
- 1/8 teaspoon salt
- 1 cup cake flour, sifted
- 2 eggs and 1 yolk
- 1/2 cup sugar
- 1/2 teaspoon anise (ground)
- 2 teaspoon fresh lemon zest
- 1 stick vegan margarine (8 tablespoons)
- powder sugar dusting optional
instructions:
How to cook Mini Anise Madeleines - Dairy Free
- Preheat oven to 400° and place oven rack in the middle. Grease a mini madeleine pan with vegan margarine.
- Heat the vegan margarine in the microwave until just melted.
- Zest the lemon.
- Sift and then measure the cake flour in a bowl. Add salt and whisk.
- Using a whisk attachment in a stand mixer, beat eggs and sugar on high until thick. About 7 to 8 minutes until pale ribbons form. Then add lemon zest and anise. Continue to mix for one minute.
- Fold in half the flour by hand. Sprinkle in remaining flour and fold in.
- Add melted margarine and fold until just combined.
- Fill each mold about half full (about 1 tsp of dough).
- Bake for 4 to 6 minutes for minis.
- Remove from pan. Let cool 10 minutes then move to rack with wax paper.
- Dust with powdered sugar if desired.
