Eggless Madeleines
A buttery, lightly tangy eggless take on the French shell cake — yogurt and cornstarch stand in for eggs, and a half-hour rest lets the batter develop the iconic “bump” when baked in a shell mould.
Per serving
Ingredients
- 150 gButter
- 2 tbspYogurt
- 2 tbspCornstarch
- 1/2 cupMilk
- 1 cupMaida
- 1 tspBaking powder
- 140 gPowdered sugar
- 1 tspVanilla essence
Method
- 1
Melt the butter gently and set aside to cool to lukewarm.
- 2
Whisk cornstarch, milk and yogurt together in a bowl until smooth. Add the powdered sugar and whisk until it dissolves.
- 3
Sieve the maida and baking powder over the wet mix and fold in until just combined.
- 4
Add the cooled melted butter and vanilla and whisk gently until the batter is silky and lump-free.
- 5
Rest the batter on the counter for 30 minutes — this rest is essential for the madeleine hump.
- 6
Grease a madeleine tray well and fill each cavity 3/4 full. Bake in a preheated 170°C oven for 12 to 15 minutes (small) or up to 40 minutes if using a single large tin — until golden and springy.
- 7
Unmould while still warm and dust with extra powdered sugar before serving.