Gluten Free Madeleines Recipe
Madeleines are small sponge cakes from France. They are moist and delicate, and baked in pans with shell-shaped impressions. Traditional recipes include lemon or orange zest.
Madeleines are moist and delicate, and baked in pans with shell-shaped impressions and often include lemon or orange zest.
- 3 large eggs at room temperature
- ⅓ cup powdered sugar plus more for dusting
- ½ cup gluten-free all-purpose flour
- Juice and zest of 1 lemon
- ½ cup unsalted butter melted and warm, plus more for greasing the molds
Preheat the oven to 325°F. Butter the molds of a large madeleine pan.
Whisk together the eggs and sugar in a bowl until frothy. Whisk in the remaining ingredients and carefully pour into the prepared molds. Bake for 11 minutes. The madeleines should start to brown around the edges and be puffed up a little in the middle.
Remove the madeleines from the oven and let cool on a wire rack. Once cool, dust lightly with powdered sugar and serve.
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