Chai Madeline's Dipped in Toasted Marshmallow

And how to achieve the perfect hump on your vegan Madeline's <3

Yield: 18 cookies

Ingredients (Madeline’s):

• 1/2 C melted butter (1 stick)

• 5 oz (~1/3 C) vegan vanilla yogurt (1 used this one)

• 1/4 C soy milk

• 2 tsp lemon juice

• 1 C sugar

• 2 tsp vanilla

• 1 tsp cinnamon

• 1 chai tea bag, emptied

• 1 C flour

• 3 Tbsp cornstarch

• 1.5 tsp baking powder

• 1/2 tsp salt

Ingredients (Marshmallow):

• 3/4 C aquafava (liquid from 1 can of chickpeas)

• 1 C sugar

• 1 tsp vanilla

• 1 tsp cream of tartar

Method:

1. Cream the melted butter with the yogurt, soy milk, lemon juice, sugar, and vanilla. Add in the cinnamon and emptied chai tea bag. Slowly stir in the flour, cornstarch, baking powder, and salt. Cover and refrigerate for at least 1.5 hours. This is important to get the hump shape on the Madeline’s!

   1. Preheat the oven to 450°F while you prepare the mold. Grease your Madeline pan and scoop 1 Tbsp of batter in each divot. Smooth to cover the entire Madeline shape. Bake for 5 minutes, turn the heat to 350°F, then bake for 4 more minutes.

      

   ^I mean just look at those humps!

2. While cooling, prepare the marshmallow. Boil water in a small pot, and place a heatproof bowl over top with the aquafava and sugar. Whisk until the sugar dissolves in the aquafava, about 6-8 minutes. Pour the aquafava/sugar mixture into a stand mixer with a whisk attachment and add the vanilla and cream of tartar. Whip on high speed for 10 minutes or until stiff peaks are formed.

3. Once Madeline’s are cooled, dip each cookie into the marshmallow and toast!

*Tip: Keep your Madeline trays in the freezer! The cold temperature helps the cookies form their classic humps :-)