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Madeleine's

Preheat oven to 350 degrees. Generously grease the Madeleine cookie mold pan. You can buy it for under $10. In a large bowl, whisk together the cornstarch and water until there are no clumps. Add the vanilla, hazelnut and lemon extracts, then the sugar and stir that shit. Stir in the flour and baking powder until it looks a bit like a stew. Add the Earth Balance (it should be liquid-y and not t. . .

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Servings: 12

Prep Time: 00:10

Cook Time: 00:10

Main Ingredients

2 tablespoons cornstarch

6 tablespoon water

1 teaspoon vanilla

1/2 teaspoon hazelnut extract

1/2 teaspoon lemon extract

1 cup powdered sugar

3/4 cup flour

1/4 teaspoon baking powder

1/2 (liquid) cup non dairy butter, cooled (such as earth balance or miyoko's which is palm oil free, but not as commonly found in stores for those of you living in smaller towns. can be ordered online though. another great option is wayfare whipped butter in a tub).

Preparation

1Preheat oven to 350 degrees. Generously grease the Madeleine cookie mold pan. You can buy it for under $10. In a large bowl, whisk together the cornstarch and water until there are no clumps. Add the vanilla, hazelnut and lemon extracts, then the sugar and stir that shit. Stir in the flour and baking powder until it looks a bit like a stew. Add the Earth Balance (it should be liquid-y and not too hot!) and mix until smooth - I use my KitchenAid. Drop about 2 tablespoons of batter* into each mold. Bake for 10 minutes (NO MORE THAN 12) and test with a toothpick. Honestly guys, if they don't look lightly browned on the top that's a-ok. When they cool they firm up a bit. Remove from oven and cool on a wire rack. When cooled, remove from mold by gently flipping the pan over. If they stick at all, you can tap the pan to help loosen, (but they shouldn't because you sprayed that jerk pan before you started, right?).

Additional Notes

  • The trick is to make sure you don't overfill the shell, fill it so the batter is just below the edges for a perfect-er shape ; )

Reviews: 0

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