I tried about 5 Madeleines recipe variations 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 a recipes by Michel Roux Jr. and adapted it to be a Gluten Free version. I recently made a batch of these for a couple of friends I was having over, one of the friends happened to be Mel, from Le Coin de Mel…in hindsight I could have baked a less stressful bake given the fact that Mel is French and was well rehearsed in the art of making Madeleines. On the plus side she offered to photograph them for me, so you’ll be forgiven for thinking that I’ve finally got my s*** together and produced excellent quality images but nope this was Mel’s handy work!
One super tip Mel gave me was to rest your Madeleines batter for an hour and a half – yes really, that long, so I’m going to attempt mine again with a longer resting period, these were only rested 30mins.
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!
Can I make these Madeleines Dairy Free?
Yes you most certainly can. I’d recommend using a dairy free alternative that has the highest fat content so you can still achieve the nutty burnt butter to coat the madeleine tin. I know this is possible as I have done the very same with my Roast Banana Buns [see below for image and link]
Can I make egg free/vegan Madeleines?
I have not tried this recipe with a straight swap for a vegan alternative to eggs (I normally use a flaxseed egg) however, I have made English Lavender Madeleines – a free from treat. If you do try to make this with an egg alternative I’d love to know how you get on so please do pop back and let me know or tag me @glutarama on social media
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Other delicious Gluten Free Baking Ideas
I’ve taken the liberty of adding a link to a bumper recipe collection at the bottom of this page – my 20 Gluten Free Desserts and Puddings but here are some other recipe ideas to get your teeth stuck into.
Easy Gluten Free Madeleines Recipe
- 2 Eggs
- 100 g Caster Sugar
- 100 g Plain Gluten Free Flour
- 1 Lemon Juice & Zest
- 1 tsp Baking Powder
- 100 g 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 your cooled butter and whisk again until thoroughly incorporated
- Add the flour and lightly fold in with the whisk
Finally, add the lemon juice and zest and leave the mixture for 1.5hrs … be patient!
- Fill the Madeleine tin to the top of each mould.
Bake for 10mins and enjoy the wonderful smells that emit from your oven!
Top Tip:
I cannot stress how important it is to leave this mixture for at least 30mins it makes a huge difference and can literally lead to the rise or fall of your Madeleine’s.
I really love to read your comments and feedback and will always comment back. Do drop a line in the comment section if you liked this post I would love to hear your thoughts, if you share photos of your delicious creations, please do tag me or use the hashtag #Glutarama on Facebook, Twitter and Instagram. Subscribe to my email list so that you get all my reviews and recipes straight in your mailbox.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
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Sound lovely, but the smell will ’emit’ not omit.
I love the fact you’ve taken the time to correct me. Thank you I tend to rely on readers doing this as time is precious to edit myself haha.
Sorry to sound a bit dim but when does the butter come in? The other recipes I’ve seen have the butter in them but yours seems to be just for the tin!
Oh my lovely! thank you for pointing this out to me Hannah, you’re right to be confused. The butter goes in after the sugar and eggs have been whisked, I’ve amended the recipe :-)
Love these! I’ve never made Madeleine’s so great to see your recipe x
Great to use your flour Vicki xxx