Ebony Carrot & Purple Sweet Potato Glaze Mini Madeleines
Cute, fluffy with soft and delicious crispy edges, these purple and pink Ebony Carrot & Purple Sweet Potato Glazed Mini Madeleines are just the perfect bite-sized treats! Perfect for everyday tea time or a light snacking for any time of a day. We are totally obsessed and could have these beauties everyday! Dressed them up with our Suncore Foods® Ebony Carrot Powder and Suncore Foods® Purple Sweet Potato Powder in the glaze to achieve the soft pink and purple hue. We promise that you will keep coming back for more.
Ingredients
Dry Ingredients:
1/2 cup (60g) cake flour
2 tbsp (15g) almond meal
1 tbsp (8g) cornstarch
1/4 cup (50g) sugar of choice
1 tsp (4g) baking powder
Wet Ingredients:
1 (43g) flax egg
(1 tbsp or 6g flaxseed meal with 2 1/2 tbsp or 37g water)
2 tbsp (35g) yogurt
1/2 tbsp (10g) maple syrup
1 tsp (4g) vanilla extract
75g dairy-free butter
Chocolate Glaze:
65g melted organic cocoa butter
20g soy milk powder
25g powdered sugar
3 tsp Suncore Foods® Ebony Carrot Powder
3 tsp Suncore Foods® Purple Sweet Potato Powder
Directions
1. In a large mixing bowl, combine all dry ingredients and set aside.
Whisk together wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. Refrigerate the batter at least 20 minutes or until batter is thicken.
2. Brush Madeleine pan with melted vegan butter. Scoop about 1 tsp batter into mini moulds Bake at 170c preheated 10-12 minutes (mini pan) until edges begin to become a little golden. Allow Madeleines to cool slightly and transfer to a cooling rack to cool completely.
3. Combine all glaze ingredients and mix until smooth. Dip Madeleine into the glaze. Place in fridge to set
4. Add coconut matcha sauce to the pastry bag with pastry tip. Poke the humps of the madeleines and pipe in matcha sauce until sauce begins to seep out around the tip.