Gluten Free Madeleines
Our gluten free madeleines have crisp, buttery edges, tender cake like middles and that perfect hump in the middle. Made with your favorite gluten free flour blend, you will never know that these madeleines are gluten free. The perfect snack with your afternoon tea.rite gluten free flour blend, you will never know that these madeleines are gluten free
Servings: 16 madeleines
Equipment
- Madeleine Pan
- stand or handheld mixer
Ingredients
For the Madeleines
- ½ cup + 1 tablespoon unsalted butter melted and cooled save 1 tablespoon for buttering the pan
- 2 large eggs at room temperature
- ⅔ cup granulated sugar
- 1 tablespoon vanilla extract
- ¾ cup (110 g) gluten free flour blend
- 1 pinch sea salt
For the Chocolate Dip
- 1 cup chocolate melting wafers melted
- sprinkles or coarse sugar for decorating
Instructions
For the Batter
- In a large glass measuring cup, melt ½ cup of butter (save the extra tablespoon for later)
- In a small bowl, combine the flour with the salt.
- Using the whisk attachment of your stand mixer or a large bowl and your electric mixer, beat the eggs and sugar on high until light and fluffy. Stop the mixer and add vanilla bean paste/vanilla. Mix on low until just combined. Stop the mixer.
- Add the dry ingredients to the egg and sugar mixture. Stir on low until the flour is just combined.
- Keeping your mixer on low, slowly drizzle in the melted, cooled butter. Stir until the butter is mostly mixed in. Stop the mixer and fold the batter by hand 3-4 times until the butter is well mixed together. Be careful not to overmix.
- Cover batter with plastic wrap and chill for at least 1 hour. Batter can be saved overnight or for up to 2-3 days in the refrigerator.
Time to Bake
- Preheat the oven to 350°. Use a pastry brush and the remainder of the melted butter to butter your Madeleine pan. Transfer the pan to the freezer while the oven warms up.
- Once the oven is preheated, remove the cold pan from the freezer. Use your tablespoon cookie scoop (or two spoons) to add about 1 tablespoon of batter to each opening in the pan.
- Bake the madeleines for 10-12 minutes. Begin checking for doneness at 10 minutes. The edges should be a darker brown and the middles should bounce back when you poke them.
- Move baked madeleines to a wire rack and allow to cool for 5-10 minutes before removing them from the pan. Then transfer them out of the pan to the cooling rack to cool completely.
For the Chocolate Dip
- Use a large glass measuring cup to melt 1 cup of chocolate melting wafers. Microwave on high for 30 seconds at a time. Stir after each 30 second cycle. Warm chocolate until it is smooth and ready for dipping.
- Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. You can sprinkle the chocolate right away with your favorite holiday sprinkles or sugar if desired.
- Once the chocolate has hardened, move cookies to a serving tray or airtight container for storage. Madeleines stay fresh at room temperature for 2-3 days.
Notes
Pro Tip: buttering your Madeleine pan guarantees crisp, buttery edges. I like to use this pastry brush from le creuset for buttering the pan.
Note About the Madeleine Pan: It's really tricky to make madeleines without a Madeleine pan. I recommend you order one - you will use it all the time once you get into making madeleines. They are not very expensive and the little shell shape is just beautiful. Having the right pan really makes baking madeleines so much fun!
The Chocolate Dip: Don't be afraid to mix it up! You can use dark chocolate, milk chocolate or white chocolate for dipping.
Chill the Batter: The true "trick" for achieving that perfect Madeleine hump and a lovely, cake-like texture is allowing the batter some time to rest in the refrigerator.
Make Ahead Tip: If you want madeleines for the next day, simply make the batter and leave it in the refrigerator overnight. Bake madeleines the next day.