The photo doesn’t do these justice, oh well! guess I’ll have to make some more and photograph them!
I tried about 5 Madeleine recipes before I finally got them right, the trick is to be patient, these little beauties love to relax before being baked! I love the fact that they have a laid back French attitude! I eventually settled for Michel Roux Jr.s recipe and adapted it to a Gluten Free version. This recipe is for 12-14 Madeleines but be warned, when your back is turned they have a habit of mysteriously disappearing from the cooling rack so I’ve learnt to make double, sometimes triple the amount just so that I get a look in too! Sadly these do not keep well but given the previous sentence I can’t imagine you’d have any left for another day!
- 2 Eggs
- 100 g Caster Sugar
- 100 g Plain Gluten Free Flour
- 1 Lemon Juice & Zest
- 1 tsp Baking Powder
- 100 g /3.5oz Butter Melted & Cooled
Brush the Madeleine tin with melted butter (if you want a real authentic nutty taste you can melt a knob of butter in a pan until it just starts to change colour) dust tray with flour and tap off excess.
Whisk together the eggs and sugar in a bowl until frothy and light.
Add the flour and lightly fold in with the whisk
Finally, add the lemon juice and zest and leave the mixture for 20mins ... be patient!
Fill the Madeleine tin to the top of each mould.
Bake for 10mins and enjoy the wonderful smells that omit from your oven!
Total - 200g but If making 12 - 16g each
I cannot stress how important it is to leave this mixture for at least 20mins it makes a huge difference and can literally lead to the rise or fall of your Madeleine's.