Vegan madeleines

I was browsing online for vegan bakes recipes then I had this thought of making vegan madeleines.

I tried once a few years ago but just using normal muffin pan to make.

This time I thought I should get a real madeleine mould to make, so I borrowed one from a friend.

I followed the recipe I found online, and it turned out quite ok despite the texture was a bit too soft for a madeleine when first came out from the oven.

I waited to taste the next day and it was way better!

 

I followed the tips by most baker, that is to freeze the pan before baking, also to chill the batter for at least 4 hours before that.

Look at the bump! So cute!

I use local organic red palm oil to replace butter and I think it worked well. 

The colour is nice and it tastes buttery too.

I'm going to try again with adding in almond flour and more lemon zest.