I’m the kind of human that can look for tens of minutes at photos and videos with sweets and dishes. Although more often than not I do not adapt those recipes, there are moments when the images have an almost magical power and urge me to start cooking.
The truth is that I rarely make complex recipes and cakes, which means that I often wake up making cookies or muffins. Looking at a few recipes for madeleines, I saw that most bloggers love them for their rich buttery taste and for their denser texture. Although they look like soft cookies, they are described as being small cakes baked in a mould with seashell cavities. Reading all these things, I realized that maybe I’m just lucky, because I will not have anything to compare my adapted version with. I never tried real madeleines and I am pretty pleased with what I made.
Although I’m pretty sure that what I did is quite far away from the original version, the taste is wonderful, and I ate them with a great deal of joy. They are great with tea or coffee and I love their look. I do not know if you can call them cakes, but they do make some excellent cookies. 😀
Don’t they look amazing? ♥
- 2 large eggs (106g)
- 70 g erythritol with stevia
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla bean powder
- 100 g almond flour/meal
- Watch the video above to see all of the preparation steps.
- * To remove them easier, I recommend leaving them to cool for 5 minutes in the mould. When you take them out from the oven, they will be quite soft and they can break, that is why I recommend leaving them to cool slightly.
Click on each ingredient to see where you can buy it.
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One madeleine will have 36kcal, 3g of fat, 1.1g of carbs and 1.7g of protein!
