Cardamom & Lemon Madeleines

Ingredients

• Cake Flour1 cup (130g)
• Baking Powder2 tsp
• Salt¼ tsp
• Lemon Zest, grated2 tsp
• Ground Cardamom1 tsp
• Aquafaba (canned chickpea liquid)¾ cup (150g)
• Cream of Tartar1 tsp
• Powdered Sugar½ cup (50g)
• Vegan Butter, melted½ cup (113g)
• Light Brown Sugar1 tbsp
• Melted Butter + Cake Flour, for panas needed

Method

1. Mix the dry ingredients. In a medium bowl, whisk together the cake flour, baking powder, salt, lemon zest, and cardamom.
2. Whip the aquafaba. In a stand mixer with the whisk attachment (or using a hand mixer), combine the aquafaba, cream of tartar, and powdered sugar. Whip on high speed until soft and glossy — not stiff — peaks form, 5–10 minutes.
3. Fold in dry ingredients. Sift the dry ingredients over the whipped aquafaba and gently fold in with a rubber spatula. Do not use a whisk.
4. Mix the butter. In a small bowl, stir together the melted butter and brown sugar until dissolved. Scoop ¼ cup of the batter and add it to the melted butter, incorporating fully with a spatula.
5. Add butter mixture back to batter. Slowly dribble the butter-batter mixture down the side of the main batter bowl. Fat is heavy — add gradually so it doesn't fully deflate the aquafaba. Fold gently with a spatula. Place the bowl in the refrigerator for at least 1 hour.
6. Prep the pan. Preheat oven to 425°F. Grease a madeleine pan generously with melted butter using your fingers. Sprinkle a pinch of flour into each mold and shake the pan until the flour coats the entire mold. Flip over your sink to remove excess flour.
7. Fill. Using two large spoons or an ice cream scoop, scoop batter into the center of each mold. Do not spread — it will spread in the oven.
8. Bake. Bake until a beautiful golden color, 10–12 minutes. Let cool in the pan for 10 minutes before removing — they are prone to sticking if removed too soon.