Oriana’s Thoughts On The Recipe
When I tell you that it took me weeks to perfect this recipe, I mean it. But every single trial was worth it. I wanted to create an eggless version of madeleines that would make anyone swoon at the first bite, and I think I’ve done just that. These little shell-shaped delights are so good, they almost disappeared before I could take a proper photo! What’s truly amazing about these madeleines is how easy they are to make. It’s hard to believe that something so simple could taste so extraordinary, but trust me, they do. Whether you’re an experienced baker or just starting, you’ll find this recipe is a breeze to whip up. One of the best parts? They’re completely egg-free! For all of us who are avoiding eggs, whether due to allergies, dietary choices, or simply because we ran out of eggs (we’ve all been there), these madeleines are a dream come true. You won’t miss the eggs one bit—promise! Here’s a step-by-step recipe to guide you to egg-free Madeleine’s heaven.
Ingredients You’ll Need, Substitutions & Notes
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Extraordinary Flavor: To say these madeleines are delicious is an understatement—they’re extraordinary. The first bite is like a little cloud of buttery, vanilla-flavored heaven that melts in your mouth. They’re perfectly balanced, with just the right amount of sweetness. Simple Ingredients, Simply Amazing Results: You won’t need to hunt down any fancy ingredients for this recipe. Egg-Free and Flawless: You might think it’s rare to find a baked treat that tastes just as good without eggs, but like all my egg-free desserts, these madeleines prove that it’s absolutely possible. A Delightful Texture Experience: These Eggless Madeleines have the perfect combination of a browned, crispy exterior and a light, airy interior that melts in your mouth. The contrast between the crisp edges and the soft crumb makes each bite an absolute delight.
Unsalted butter: I recommend using unsalted butter because the aquafaba is salty, so we don’t need to add more salt to the recipe. Aquafaba (chickpea brine): Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. Want to know more about aquafaba? Check this out!. Sugar: Regular white granulated sugar or caster sugar. Pure vanilla extract: You could substitute it for almond extract or even a dash of rosewater. Lemon zest: A bit of lemon zest adds a nice flavor to the madeleines but is optional. Flour: All-purpose flour is the structure of this recipe. For the best results, sift the flour before measuring and then sift it again when adding it to the batter to ensure a light, airy crumb. Baking powder: Baking powder gives the madeleines their lift. Be sure to use fresh baking powder, as old or expired baking powder can result in flat madeleines. Confectioners’ sugar: A light dusting of confectioners’ sugar on top of the madeleines adds a sweet finish and makes them look extra pretty.
How to Make Madeleines without Eggs Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Melt the butter
Melt 5 tablespoons of butter and set aside to slightly cool as you prepare the rest of the batter.
Step 2 – Whip The Aquafaba
Whip the aquafaba. Then, slowly add sugar and cornstarch. Add lemon zest and vanilla.
Step 3 – Stiff The Dry Ingredients and Foil In
Place a fine-mesh strainer over the bowl, and stiff the flour and baking powder into the bowl. Using a spatula or wooden spoon, gently fold into the aquafaba mixture.
Step 4 – Add Melted Butter
Stir in melted butter until fully incorporated.
Step 5 – Chill The Batter
Cover the batter with plastic wrap. Chill in the refrigerator for 60 minutes.
Step 6 – Prepare The Pan
Melt the remaining 2 tablespoons of butter. Using a pastry brush, brush the pan with melted butter. Refrigerate the pans until the butter hardens.
Step 7 – Fill The Pan
Spoon 1 generous tablespoon of batter into the center of each scallop-shaped well (you can use an ice cream scoop).
Step 8 – Bake
Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back after being lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to cool slightly. Note: Do not overbake these cookies, or they will be dry. Serve with a light dusting of confectioners’ sugar, if desired.
Look at that rise! This is called the belly, hump, or bump of a madeleine.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Aquafaba. Depending on the consistency of the aquafaba, the whipping process may take less or more time. Ensure you get the mixture whipped enough; we need those air bubbles to get the perfect Madeleine crumb. Make sure you’re handling this batter with care. It’s very delicate. Instead of dumping the flour all in at once, I recommend carefully folding in half of the flour mixture, then folding in the other half—the same for the melted butter. Do not spread. When placing the dough in the Madeleine pan, leave the batter mounded in the center. This will help to achieve the classic “humped or domed” appearance of the Madeleines. Madeleine Pan. This recipe makes 18 madeleines. If you do not have 2 madeleine pans for baking the batter all at once, bake one batch, cover, and refrigerate the remaining batter until the first batch is ready. Do not overbake these cookies, or they will be dry. Remember that every oven is different. The madeleines are ready when the edges are golden brown and the centers spring back after being lightly pressed with your finger. Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
Storing Instructions
Madeleines are best right out of the oven. They’ll lose a lot of moisture over time, so I recommend baking and enjoying them fresh. However, if you’re storing leftovers, make sure to seal them in an airtight container for a couple of days.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in December 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022 and then again in August 2024.
