Soft and delicate chocolate madeleines, dipped in dairy free chocolate, with football decorations made from royal icing. Perfect for Super Bowl Sunday! Dairy free and gluten free option!
- 1 cup vegan butter, melted (I use earth balance)
- 3 large eggs at room temp
- 2 tsp vanilla
- 3/4 cups granulated sugar
- 3/4 cups All purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 1 1/4 tsp Baking Powder
- Madeleine baking pan (silicone pans will work better for chocolate coating)
- Oil for coating pan
Dark chocolate coating:
- 1 bag of dairy free dark chocolate chips melted
Royal Icing football decorations:
- 1 cup powdered sugar
- 2 tbsp meringue powder
- 2 tbsp warm water – a few drops at a time
- tipless piping bag
- edible silver leaf for decoration (optional)
- Melt the vegan butter in a pan.
- Transfer the melted butter to a dish and pour in the vanilla.
- Whisk together the flour, cocoa powder, salt and baking powder in a bowl and set aside.
- In the bowl of a stand mixer, whisk the eggs on medium and gradually pour in the sugar.
- Whisk the sugar and egg mixture on medium high for 2-3 minutes.
- Then use a rubber spatula to fold the flour mixture into the eggs and sugar, just until combined.
- Next fold the butter into the batter until well combined, cover or place in piping bag, and transfer to the fridge for at least 3 hours or overnight.
- Pre-heat the oven to 370 degrees.
- Spray each cavity of the madeleine pan with cooking spray or coat in butter .
- Pipe Madeleine batter into the center of each madeleine cavity. The batter will spread in the oven.
- Bake for 7- 8 minutes.
- Resting the madeleine batter will help them rise properly in the oven, creating the round bellies when done baking.
- Repeat steps for remaining Madeleine batter.
- Transfer baked madeleines to a cooling rack.
- Once cool the madeleines are ready the chocolate coating.
Dark Chocolate coating:
- Heat dark chocolate chips over a double boiler until fully melted.
- Spoon melted chocolate into each of the Madeleine cavities, making sure chocolate is covering the entire cavity.
- Place madeleines back in the chocolate covered cavities, belly side up, pressing them down gently to ensure they are fully coated in chocolate.
- Transfer to the fridge or freezer to set. (about 5 minutes in freezer, 10-15 minutes in fridge)
- Remove from fridge/freezer and gently release from molds. Keep refrigerated until decorating.
Royal Icing football decorations
- Pour water and meringue powder into a bowl of a stand mixer.
- Whisk on medium for about 2-3 minutes until light and foamy.
- Switch to a paddle attachment and mix in powdered sugar.
- Mix until the royal icing is a toothpaste like consistency, stirring in a few drops of water at time to thin slightly, until piping consistency is achieved.
- Transfer to a tip-less piping bag.
- Snip the tip off the royal icing and pipe a one inch vertical line in the center of the chocolate coated Madeleine.
- Then pipe 4 horizontal lines across the vertical line to create the stitches.
- Next pipe a curved horizontal line on the top and bottom of the Madeleine to complete the look of the football.
- Repeat steps for all madeleines and finish with silver leaf.
- Serve immediately, or transfer to a sealed container until Super Bowl Sunday!
The batter can be made 24 hours in advance.
Rest batter for at least 3 hours, or overnight for properly risen madeleines.
Regular butter and flour will work well with this recipe.
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