Madeleines

Recipe Yields:
Approximately 20 madeleines

These divine little French Butter Cakes are a piece of heaven. Whenever I have them, they make me feel like I’m sitting at a café outside of Musee d’Orsay- and life doesn't get much better than that! Whether they are enjoyed plain, sprinkled with powdered sugar, or dipped in chocolate, Madeleines are the perfect decadent treat with a cup of coffee or tea!

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. 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.

  2. 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.

  3. Once combined, add Deya’s Gluten-Free Cake Flour. Beat until just bended.

  4. With the mixer running, add the butter in a slow, steady stream. Beat until just blended.

  5. Spoon approximately 1 tablespoon batter into each scallop of the tray.

  6. Bake until puffed and brown, about 16 minutes. Cool for 5 minutes. Invert pan onto wire rack to remove madeleines.

  7. Keep plain, dust with powdered sugar, dip in chocolate- or whatever you desire-- and enjoy!