Servings: 18–20 madeleines
Preparation time: 2 hours
Madeleine ingredients:
- 3 eggs or egg substitute
- 130 g granulated sugar
- 130 g pumpkin purée
- Zest of 1 orange
- 1 tsp vanilla extract
- 170 g plain flour
- 4 g baking powder
- 2.5 g cinnamon
- ½ tsp ground cloves
- 1 g nutmeg
- 1½ g salt
- 110 g margarine, melted and cooled
White hazelnut topping:
- 50 g white chocolate
- 100 g La Vida Vegan white hazelnut spread
- Candy eyes
Preparation:
- Whisk the eggs or egg substitute and sugar for approximately 2 minutes until light and fluffy.
- Add the pumpkin purée, orange zest and vanilla extract and mix briefly.
- In a separate bowl, combine the flour, baking powder, cinnamon, cloves, nutmeg and salt. Gently fold the dry ingredients into the batter.
- Add the melted margarine and mix briefly until just combined.
- Cover the batter and place in the fridge for at least 1 hour.
- Preheat the oven to 200°C and thoroughly grease the madeleine tin.
- Fill each mould about ¾ full with batter. Bake for 10–13 minutes, until the edges are lightly golden brown.
- Leave the madeleines to cool in the tin for approximately 2 minutes, then transfer them to a wire rack.
- Melt the white chocolate together with the La Vida Vegan white hazelnut spread in a bain-marie or carefully in the microwave. Stir until smooth.
- Dip the madeleines into the mixture.
- Place them chocolate-side up on baking paper and immediately add the candy eyes.
- Place the madeleines in the fridge for approximately 10 minutes, until the topping has set.
