My childhood is forever associated with this gourmet cupcake. Its cute little shape, its simple taste, its yet so addictive character … However, I don’t remember having often tasted home-made. The confinement was the opportunity to repair this error! I tested and perfected my madeleine recipe without butter!
I am a foodie, I won’t hide from it. So when I go behind the stove, I still try to be careful what I put in my preparations. When I launched into madeleines, I naturally left out the butter. And yes, it is possible! Follow my recipe for madeleine without butter …
Madeleines, yes, but light!
I told you, my recipe of the day does not include butter. A heresy? A sacrilege? It’s up to you to judge, but I promise, they are delicious! Gone is the feeling of having swallowed a whole cake when you’ve only tasted one madeleine: mine are as light as a cloud.
I realized that when it comes to baking, while the amounts of butter and sugar always seem astronomical, it is quite easy to reduce these proportions. Usually, I remove a few tens of grams at each volume. This time, I really dared to remove the butter that I replaced with vegetable oil. The result ? A delightful madeleine that will not stay on your stomach! Gourmands do not refrain …
The mini madeleine
Another thing I love about cooking is reinventing the traditional form of the dishes I serve. You saw it in my previous publications, I recently disguised financiers as aperitif cookies and created a hybrid creature between Tataki and Chirashi. Once is not custom, for this recipe of madeleine without butter, I chose to present them in mini version. They are so cute, aren’t they?
My madeleine recipe without butter
First of all, I warn you: the madeleine is eaten out of the oven. Unfortunately, its airy and melting character tends to wane as it cools. There is only one solution: quickly, quickly, you have to eat them all!
Ingredients for about twenty madeleines (or 4 mini madeleine plates without butter)
- 2 eggs
- 150 grams of flour (T45 or similar)
- 100 grams of fromage blanc (or Greek yogurt for a firmer texture)
- 60 grams of powdered sugar
- 10 cl of vegetable oil – I like to use coconut oil then.
- 1 sachet of baking powder
- A silicone mold. Mine was bought on Amazon and therefore allows you to make small formats, ideal for enjoying this dessert in small gourmet bites.
Preparing the device
Beat the two whole eggs with the sugar.
Then add the cottage cheese and mix until you get a smooth paste.
Then gently incorporate the flour and the baking powder, taking care not to make lumps.
Finally, when the mixture is homogeneous, add the vegetable oil and stir again.
Cooking for a beautiful madeleine without butter
First of all, some tips for successful cooking of your madeleines!
The first thing to do is to give preference to silicone molds. Indeed, they do not hang! This way you won’t have to bother buttering every part which, let’s face it, is a fantastic time saver. Especially when you get down to the mini format of this butter-free madeleine.
Also, the filling of each mold is a bet on the future of your cupcake. Too full, your madeleine will swell until it exceeds the edges of its mold. She also won’t grow the pretty little bump that is characteristic of her. To get the perfect madeleine, I advise you to pour the preparation up to half of the mold. Warning: depending on the power of your oven and the consistency of your dough, you may need to adjust the dose.
Once each part of your mold is half-filled (I remind you) put the baking sheet in an oven preheated to 220 ° and cook for 15 minutes. Again, watch the cooking carefully as it can vary from oven to oven.
And now, bon appétit!