Get in the kitchen this weekend and make a batch of these lovely, gluten-free madeleines.
Gratefully inspired by and adapted from TheArtofGlutenFreeCooking
Makes 2-3 dozen
3 Tbsp corn starch
3 Tbsp tapioca starch
3 Tbsp sorghum flour
6 Tbsp hazelnut flour
1/2 cup + 2 Tbsp sugar
1 1/2 tsp baking powder
1 tsp xanthan or guar gum
8 Tbsp +3 Tbsp butter
1 1/2 tsp orange water, vanilla, almond, orange flavor/zest, or lemon flavor/zest
1-2 Tbsp melted butter (for buttering pan)
Extra tapioca/corn starch, and sugar for pans
Confectioners’ sugar + cinnamon for dusting tops (optional)
Preheat oven to 425 F. Liberally brush some of the melted butter over madeleine pan. Dust lightly with a mixture of sugar/tapioca (or corn) starch. This ensures a nice ‘sugar crust’, not to mention easy pan removal.
Melt the 8 + 3 tablespoons butter using your desired method (or brown the butter, if you like), then set aside to cool slightly. In the bowl of a mixer, beat the eggs for 3 minutes, until thick. Add the 1/2 cup + 2 tablespoons sugar and beat for 3-4 minutes, until thick and mousse-like.
Stop the mixer and measure dry ingredients right into bowl. Gently incorporate them, then pour the butter and flavoring over the mix. Fold to combine. Let stand for 10 minutes.
Pour batter into molds, using a spoon or ice cream scoop. I usually fill molds 2/3 full, but there is some variation, so you may wish to designate your first tray as a test.
I put the madeleine pan directly on the oven rack (no cookie sheet under it) and bake for 8-12 minutes, until puffed, and golden. They spring back when poked gently.
Place the madeleine pan on a rack, let stand 1-2 minutes, then, using a small spoon, unmold the madeleines gingerly, and leave them in the pan for 10 minutes until removing to cool completely.
Once successfully unmolded (and slightly cooled), dust the tops (or bottoms) with powdered sugar and/or cinnamon, if desired. It is really, quite good.
Batter may be covered and refrigerated for up to 3 days. When baking batter after refrigeration, lower oven temperature to 400F. Madeleines keep best covered tightly at room temperature, for one day, and, after that, refrigerated, for up to two days.
Jennifer bakes her gluten-free heart out on her blog, The Cinnamon Quill, and maintains the gluten-free recipe online database Gluten Free Feed.