- ½ cup Earth Balance Whipped Organic Buttery Spread (plus extra for pan)
- ⅔ cup granulated sugar
- zest of 1 lemon
- 1 cup unbleached, all-purpose flour
- ¼ teaspoon baking powder
- pinch of salt
- 1 Tablespoon EnerG Egg Replacer powder
- ¼ cup water
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar
Preheat oven to 350° F.
Using extra Earth Balance, generously grease a madeleine baking pan (with 12 spaces). Coat lightly with flour.
In a small saucepan, set Earth Balance over a gentle flame to melt. Once melted remove from heat and set aside.
In a small bowl, combine sugar and lemon zest, and rub with your fingers until thoroughly moistened. Set aside.
In a separate small bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, combine Egg Replacer powder, water, lemon juice and vanilla, and whisk until foamy. Slowly whisk in sugar / lemon zest mixture. Add flour mixture and whisk. Add melted Earth Balance, and stir to make a smooth batter.
Divide dough between the 12 madeleines. Each one will have just over a tablespoonful of dough in the center of the depression.
Bake for 12 - 15 minutes, until golden brown. Use a silicon or offset spatula to loosen madeleines, and turn out onto wire rack covered with parchment paper.
Sprinkle with powdered sugar.