Eggless Madeleines- saffron infused!

There are some simple and small things in life that bring you nothing but joy. These Eggless Madeleines are one such thing. They make use of the most basic ingredients and come together so easily. That being said, madeleines do require your attention and precision if you want them to come out perfectly. They’re the fluffiest cookies EVER and are definitely one of the most delicious. They give you the warm hug that you’ll need in these coming winter days.

Whether you choose to make these madeleines eggless or with egg, you’re going to fall in love
with them either way! The eggless madeleines recipe that I’m sharing with you today has a very
special twist. These eggless madeleines are infused with saffron which gives it the perfect
Indian flavor twist that you need in this Diwali season! If you bake these beautiful eggless
madeleines infused with saffron, do not forget to tag me on Instagram by using
#bakewithshivesh.

Are these eggless madeleines cookies or cakes?

Traditionally speaking, the original French madeleine is a small cake that has its origins in two
different regions of France. It’s this origin that gives it such a fluffy and perfectly moist texture.
These eggless madeleines are the best option for someone who loves buttery desserts and
desserts that are not overly sweet. Therefore, technically madeleines are cakes because of the
ingredient ratios and their texture. However, many people refer to them as cookies because of
their tiny portion sizes.

One thing that you absolutely need to make these beautiful eggless madeleines is the
madeleine mold. The most distinctive feature of madeleines is the extremely adorable shell
shape that always makes them stand out. These molds are easily available online and in every
baking centric store. Get one for yourself so that you are no longer a stranger to the beauty of
madeleines.

Tips for the perfect Eggless Madeleines

In this recipe, we’re substituting the egg with flax seed powder. Whenever you’re using flax seed
powder, it’s important to mix it with water and let this mixture rest for 5 minutes. The reason
we’re resting the flaxseed and water mixture for a few minutes is to let it form an eggy texture.
This really helps develop the right consistency and this way you’ll get the best results so make
sure not to rush this step.
Another thing to take care of is to grease your madeleine mold really well by using butter and
nothing else. In my experience, nothing works better than butter for this. I tried dusting flour onto
my madeleine molds but the madeleines from that batch did not come out of the moulds
squeaky clean. Some of the surface got stuck in the mould. Once your batter is ready, make sure the consistency of the same is right. It needs to be smooth enough to pass through a piping bag very easily but not too liquidy that it doesn’t hold its shape together once it’s in the mould.
You also need to take care of the amount of batter you pour into the madeleine mould. Leave
some space on the outlines of each time. You do not want to fill the madeleine cavity fully, or
else your madeleines won’t take the perfect shape.
Pro tip: Once you’ve piped the batter into different cavities of the madeleine mould, dip your
finger in water and tap each madeleine very gently, just to smooth out the top.

Various Flavor Possibilities in Madeleines

The process of making madeleines with or without egg is such that there are a multiple flavor
possibilities that you can play with. This is just another reason to love madeleines! These
eggless saffron-infused madeleines are the perfect example of the same. Such a subtle yet
delicious flavor addition was made possible just by adding half a teaspoon of saffron into the
warm honey and butter mixture.
Another way to play around the flavors and make similar additions is by making these additions
once madeleines are fully baked. This means you can dip them in dark, white, or milk chocolate.
Add some crushed nuts on top, or toffee pieces, or whatever your heart desires!

You guys seem to love all eggless recipes. Here are a few more from the blog for you to check out! 

Eggless Red Velvet Cookies with Chocochips 

Eggless Oreo Cheesecake Cupcakes 

Eggless Vanilla Sponge Cake 

Eggless Banana Bread 

If you’re really interested in making eggless desserts, you should also check out the article I wrote on various egg substitutes in baking and how they can be used in different recipes. It’s your one-stop guide to eggless baking! You can also check out my Instagram for a video on these eggless madeleines. 

Baking Madeleines in the Microwave

If you don’t have an oven but still want to bake these eggless madeleines infused with saffron
then don’t you worry because these can be baked in a microwave as well! All you have to do
while baking these in the convection microwave is to reduce the baking time by 25%. So in the
microwave, this will only take about 9-11 minutes at 180*C. Everything else remains the same.

Eggless Madeleines with saffron Recipe

 

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Ingredients

• ½ cup butter
• 1 tablespoon honey
• ½ tsp saffron
• 1 cup flour
• ½ teaspoon baking powder
• 1 Tbsp Flax seed powder
• 2 Tbsp water
• 6 Tbsp milk
• ½ cup castor sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven at 180 degrees and grease your madeleine mould well with butter.
2. In a saucepan melt the butter with honey on medium-low heat. Once fully combines, turn off
3. the heat and add the saffron into the honey butter mixture. Set aside.
4. In a bowl whisk together the flour and baking powder. Set aside.
5. In another bowl, mix the flax seed powder with water and let the mixture rest for 5 minutes.
6. Once the flaxseed powder has rested, add in the sugar and beat the sugar and flaxseed
7. mixture with a hand mixer or a stand mixer until pale and fluffy.
8. Gently fold the flour mixture into the flaxseed and sugar mixture using a spatula. Alternate the
9. flour mixture with milk and fold in gently.
10. Once the flour is mixed in, gradually add the butter and honey mixture and mix until well
11. combined.
12. Lastly, add the vanilla extract and mix.
13. Transfer the batter into a piping bag and pipe it in the prepared Madeleine pan.
14. Bake at 180 degrees for 12-15 minutes or until golden brown.

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