I was asked by a good friend to make 3 dozen madeleines for a charity bake sale this weekend. I was pressed for time, and as I had never made refined sugar free madeleines before, I felt that I couldn’t experiment on real paying customers so I made two batches, one batch of normal ‘full of white sugar’ madeleines for the cake sale and a batch of sugar free ones for myself! Purely for quality control purposes 😉 I had to taste one of each, and I was very impressed with the sugar free ones.
Madeleines are small cakes originating from the north east of France. They are baked in shell shaped trays and are light and sweet and buttery. Traditional recipes often used the addition of ground almonds but I prefer mine free of nuts and flavored with lemon rind.
I used organic coconut palm sugar as an alternative in these madeleines. I doubled the amount of honey in them and halved the amount of sugar. This made them a little more dense than the sugar ones, but I actually preferred the slightly less sweet, more buttery, taste that it gave them. I favored both batches with lemon.
I hope that you try out this recipe! It’s good and will become one of my go to recipes from now on 🙂 .