Vegan Madeleines with Bioalbumen®

Servings: Makes 24 madeleines

*For best results, soy milk should contain 8g protein per cup (240 mL)

Procedure:

1. Preheat oven to 365F and lightly grease a madeleine pan.

2. Combine Bioalbumen®, salt, all-purpose flour, cake flour, and baking powder in a bowl and set aside.

3. In a separate bowl, use a hand or stand mixer to combine the canola oil, granulated sugar, soy milk, vanilla extract, and soy lecithin powder until homogenous- about 2 minutes at high speed. The mixture should become lighter in color and thicker in consistency.

4. Combine the dry ingredients into the wet ingredients until homogenous, being careful not to overmix- about 1 minute on medium-low speed.

5. For best results, allow the mixture to rest in the fridge for 1 hour prior to baking.

6. Fill the greased madeleine molds ~80% (22g each).

7. Bake for 14 minutes, or until the toothpick comes out clean and the cookies are light golden.

8. Remove madeleines from mold and allow to cool on rack.

9. Serve immediately or store frozen in an airtight plastic bag.

Ingredients

• Ultrafine granulated sugar280
• Cake flour97.5
• Bioalbumen®33
• Water240
• Salt1.5
• Cream of tartar0.5
• Vanilla extract5