Madeleines are shell shaped beloved cakes for French. They are are small cakes with the most delicious interior which is buttery, fluffy, soft and the cakes form a slight crusty texture on the outside. It is best served warm and fresh. Many refer madeleines as cookies owing to the fact that its small like cookies and biscuits.
The authentic recipe of madeleines calls for a fluffy egg base which results into the fluffy interior. But many of us don’t use eggs at home. So an eggless recipe that results into a good Madeline was my objective.
If you see, we Indians have discovered the eggless versions of almost all the bakes. Which is incredible, something we take pride in.
You can fine the eggless recipe for classic madeleines here
I have been very experimental in my Madeleine making activity and made coconut jaggery madeleines.
Jaggery Coconut Madeleines
- Madeleine tray
- Add coconut oil to a bowl and now add buttermilk, coconut essence and jaggery powder. Mix everything well.
- Now sift in the flour, coconut flour, baking soda and baking powder into the batter and mix until well combined. Refrigerate the batter for about 10 to 15 mins.
- They taste perfect when eaten warm straight out of the oven. Top it with some confectioner's sugar and you are good to go. Enjoy!!