As I re-discovered my love for Madeleines I just had have to bake them yesterday.
For 40 Mini-Madeleines (or 24 normal sized):
5 oz. flour (150g)
3 oz. selfmade vanilla sugar (100g)
1 teaspoon baking powder
1 pinch of salt
2 oz. apple purée (50g)
2 fl. oz. oil (60ml)
1 fl. oz. soy-drink / soy-milk (30ml)
1/4 apple, diced finely
1 tablespoon icing sugar
1 pinch of cinnamon
Mix flour, sugar, baking powder and salt. If you like you may add some grated lemon zest, that creates a just brilliant taste. Stir in the apple purée, oil and soy-milk and work it to a smooth dough. As the dough will be quite heavy you better use a wooden spoon rather than an egg whisk. That followed stir in the apple dices.
Bake the dough in Mini-Madeleine-pans at 425°F (220°C) for 3 minutes, then at 350°F (180°C) for another 3-6 minutes. If you use larger pans please adjust the baking time. If you don't have Madeleine pans you may also form small heaps on baking paper, that also works.
Mix the icing sugar with the cinnamon. Push the sweet ones out of the pans and dredge them with the sugar-cinammon-mix. Serve hot or cold.
By the way: the Madeleines keep fresh for about 5 days, if stored cool and dry in a well closed glass jar.