Madeleines with Coconut Sugar & Sourdough

I absolutely love madeleines - if you haven’t had them before they are like a cross between a cookie and a cake and so delicious! You do need to get a special pan to make these but I promise you, this is one kitchen specialty item that you won’t just use once and then forget about in the back of your cabinets. Madeleines are really easy to make and are quite the showstopper if you’re baking for a gathering as well.

I decided to use coconut sugar in this recipe, which is made from the sap of coconut palm flowers. The coconut sugar gave these madeleines a light brown color and an almost maple syrup-y taste.

Enjoy!

Makes 12 madeleines

Ingredients

• 3/4 cup (90 g) all purpose flour

• 1/2 tsp. baking powder

• Pinch of salt

• 90 g coconut sugar

• 2 eggs

• 1 tsp. vanilla extract

• 50 g sourdough starter discard

• 6 tbsp. (85 g) unsalted butter, melted and cooled

Directions

• Preheat the oven to 350 F (177 C). Butter a madeleine pan.

• In a small bowl, mix the flour, baking powder, and salt together.

• Grind the coconut sugar in a coffee/spice grinder.

• Mix the coconut sugar and eggs together until thoroughly combined. Add in the vanilla extract and starter. Add the flour mix in small batches. Add the cooled butter and stir until smooth.

• Evenly divide the batter among the molds in the madeleine pan.

• Bake for 12-13 minutes. *Note: The coconut sugar makes the madeleines look brown already so you won’t be able to rely on color to tell when these are done. Instead, you can lightly touch the center of one of the madeleines and make sure that it feels cooked through.