MADELEINES! One of the school mums had mentioned how her husband (I know right? Fantastic!) loved to make Madeleines. I had never heard of them before so I did some research and introduced myself to the delicate French teacake. I had seen the beautiful shell mould pans in kitchen shops many times and thought to myself - a gluten free version?
How hard could it be?
Turns out.. not hard at all. ENJOY!
INGREDIENTS
4 eggs
2/3 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup butter (melted & cooled)
1 cup GF plain flour (sifted) *I used White Wings GF Flour
1 tsp lemon zest
METHOD
Pre-heat oven to 195°C
Butter Madeleine pan very well, sprinkle with flour and tap out excess
Using an electric mixer, beat eggs, sugar & salt together until a pale fluffy consistency is achieved. Add vanilla halfway through process
Add flour, a little at a time and mix well after each addition
Add lemon zest (optional)
Remove bowl from mixer, add butter and FOLD in until totally incorporated into mix
I used a small ice-cream scoop* to fill my moulds purely for ease of transferring batter across and to ensure consistency in size.
(*smaller than the regular sized scoop - purchased from a kitchen shop)
(*smaller than the regular sized scoop - purchased from a kitchen shop)
Bake for 8-10 minutes watching closely to ensure Madeleines brown just around the edges. Don't overcook!
Allow to sit in pan for just a couple of minutes then invert & give the pan a sharp tap onto a cake rack and allow Madeleines to cool.
These are perfectly lovely dusted with a little icing sugar or you could drizzle with white or milk chocolate (or both) or dip in a little chocolate.. the possibilities are endless really.
