2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Pinch of salt
1 cup Deya’s Gluten-Free Cake Flour, plus some for dusting
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly, plus some for greasing the pan
Preheat the oven to 375ºF. Grease the scallops of the Madeleine pan with butter. Then, dust pan with Deya’s Gluten-Free Cake flour. It is important to do this generously so the madeleines come out with ease.
Using an electric mixer, beat the eggs and 2/3 cup of sugar in a large bowl to blend. Add the vanilla, lemon peel and salt.
Once combined, add Deya’s Gluten-Free Cake Flour. Beat until just bended.
With the mixer running, add the butter in a slow, steady stream. Beat until just blended.
Spoon approximately 1 tablespoon batter into each scallop of the tray.
Bake until puffed and brown, about 16 minutes. Cool for 5 minutes. Invert pan onto wire rack to remove madeleines.
Keep plain, dust with powdered sugar, dip in chocolate- or whatever you desire-- and enjoy!