I love making madeleines, there is something very peaceful about folding the batter and piping it into the delicate molds. I used to make these cookies a lot, but haven’t since I became gluten free so this was my first attempt making them with the gluten free modification. I even got adventurous and split the batter into two, making half chocolate and half vanilla. Now that I found a good gluten free base for these cookies, I will start to experiment more with different spices, extracts, etc.
Recipe tested and approved! Hope you enjoy.
2 Cups Gluten Free AP Flour
1 tsp Baking Powder
¾ tsp Sea Salt
6 Eggs, room temperature
1 Cup Sugar
2 TBS Brown Sugar
2 Sticks Unsalted Butter, melted + more to coat the pans
1 TBS plus 1 tsp Honey
¾ tsp Vanilla
Powdered Sugar, for dusting
- Preheat the oven to 350°F
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with a whisk attachment, whisk together the sugars and butter until light and fluffy.
- Sift the flour mixture into the sugar and egg mixture, ½ at a time, folding to combine.
- Fold in the butter in two rounds. Then fold in the vanilla and honey.
- Option here to split the batter into two and add 4 TBS Cocoa Powder to one half of the mixture for chocolate madeleines. You may also add lemon zest to the other half if you want lemon madeleines.
- Generously butter madeleine pans using a pastry brush.
- Using a pastry bag, pipe batter into the molds. Bake for 10 minutes, or 6 minutes if using a mini madeleine pan.
- Immediately shake baked madeleines out and dust with powdered sugar.
- Wash and rebutter molds. Repeat with remaining batter.