I cannot begin to tell you how thrilled I was to find a madeleine recipe in the second volume of America’s Test Kitchen’s Gluten Free cookbook. I bought a madeleine pan shortly before discovering that not eating gluten made me feel better, so it only got used a few times, mostly for bake sales. It’s hard to cook something you love but can’t eat. It was the first recipe I made out of the book.
2.5oz GF flour (I usually use the ATK GF blend)
0.25t baking powder
1 large egg + 2 large yolks
4T unsalted butter, melted and cooled
1T grated lemon zest
- Mix dry ingredients (sugar is a wet ingredient, remember) in a bowl. Mix all other ingredients in a large bowl until well combined and very smooth. Stir in flour mixture with rubber spatula and mix until dough is homogeneous and smooth. Let batter rest for 30 minutes.
- Preheat oven to 375. Spray pan with vegetable oil spray (I forgot to do this with one of my two batches and getting the cookies out was doable, but it was easier with the spray). Portion batter into molds of madeleine pan, about 2t per cookie. (Seriously, BUY ONE. Madeleines are SO EASY to make and everyone is so impressed when you can do it, but the hardest part is talking yourself into buying a specialized pan.) Bake for 8-10 minutes, or until edges begin to brown and they spring back when pressed lightly.
- Cool in pan for 5 minutes, then let them cool completely on a clean dishtowel.
I suspect you can make them without the lemon and they’ll be fine. I also made an orange-cardamom batch (I love cardamom) – you omit the vanilla, swap the lemon zest for orange, and add 0.5t ground cardamom to sugar mixture in step 1. So good.