1 hr 30 mins
1 hr 53 mins
Some years ago, after being diagnosed with Coeliac's Disease, I was delighted to find packs of individually wrapped, gluten free, Madeleines in the supermarkets as I traveled throughout France. Let me tell you, they were an absolute treat!
When I returned home from one of my trips I actually purchased a Madeleine tray thinking that I might try and bake some myself, but put it off until now, as I thought they would be difficult to make.
Who would have guessed how wrong I was!
Category: Baking, Cakes
Style: French, Gluten Free Option
Keyword: Cakes, Madeleines
Quantity: 40 pieces
- 225 g butter diced
- 4 eggs
- 230 g sugar
- 275 g plain flour (see below for gluten free option)
- 10 g baking powder
- 1 lemon zested
Melt the butter, either in the microwave or in a bain-marie, then let it cool completely.
Break the eggs into a bowl and whisk them briskly with the sugar until the mixture becomes light and fluffy.
Fold in the sifted flour and baking powder, and leave to stand at room temperature for exactly 1 hour.
Remove the white cream that has formed on top of the butter, and incorporate the buter into the preparation, together with the lemon zest. Mix well to combine, then place in the fridge for 30 minutes.
Preheat the oven to 260C. Butter and flour madeleine tins.
Place a large teaspoon of the mixture into each mould.
Lower the temperature to 240C, put in the oven and bake for 8 minutes.
Once cooked turn the madeleines onto a cake rack to cool.
Continue to bake other batches until you have used all the batter.
- Translated and slightly adapted from 'Douceurs d'antan' [Sweets of yesteryear] by Marie Leteuré p. 98
- This recipe cooked perfectly using my gluten free flour blend.
- I noted the following comment in the instructions (translated for your benefit:
- [if you can, use silicone madeleine moulds, so easy to use].
- [Before cooking, the madeleine dough can be kept for 3 days in the refrigerator; you can therefore prepare a good quantity of dough in advance, and cook the madeleines as you need them.]
- My oven has a maximum temperature of 250˚C, so preheated to 250˚C rather than 260˚C.
- Best baked as required, but that being said, I do find they last well in an airtight container for a couple of days. I just freeze them, and take them out as needed - they don't take long to thaw.
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