Our Second Place award for our 2024 Vegan Baking Contest went to Mariah Michel with her delicious Madeline recipe! They were wonderful, and our guest judge thought they were identical to those you could find at an upscale bakery or coffee shop!
Ingredients:
2 tablespoons cornstarch
6 tablespoons water
1/teaspoon almond extract
1 cup powdered sugar
3/4 cup flour
1/4 teaspoon baking powder
1/2 cup vegan butter, melted and cooled
Icing:
1 cup powdered sugar, sifted
2 tbsp almond milk
1 tsp raspberry extract
Directions:
Preheat oven to 350 degrees. Lightly grease the Madeleine cookie mold pan. In a large bowl, whisk together the cornstarch and water until smooth.
Stir in the vanilla and almond extract, and the sugar.
Stir in the flour and baking powder until well combined.
Add the vegan butter and mix until smooth.
Drop about 2 tablespoons of batter into each mold. Bake for 10-12 minutes.
Remove from oven and cool on a wire rack.
When cooled, remove from molds and place on a plate shell side up.
