Gluten-Free Madeleines
Gluten-Free Madeleines
Madeleines would have to be one of the prettiest additions to the afternoon tea table. Light and fluffy with a delicate crisp shell, they can be served plain or dipped in chocolate. This gluten-free version is indistinguishable from the original recipe in both flavour and texture and is perfect for those with gluten intolerances.
Servings
36
Prep time
Cook time
Recipe
Ingredients
- 130g gluten-free plain flour
- 50g cacao powder
- 1 tsp baking powder
- ¾ tsp salt
- ½ tsp instant coffee powder
- 185g butter, plus extra for greasing
- 4 eggs
- 215g caster sugar
- 1 tsp vanilla paste
Method
- Sift the dry ingredients together in a large bowl.
- Melt the butter then set aside to let cool.
- Place the eggs, sugar and vanilla into the bowl of a stand mixer and beat on high for 5 mins until pale and creamy.
- Fold the dry ingredients through the eggs and then drizzle the cold butter in and fold through.
- Cover and chill for at least an hour, even overnight.
- Preheat the oven to 200°C.
- Thickly butter the madeleine moulds.
- Fill the moulds ¾ full and bake for 5-7 mins.
- Remove the cakes carefully by gently flipping them in the moulds, and place on cooling racks.
- Repeat with clean, cold pans until all the mixture has been used.
- Dip cooled madeleines in melted chocolate and decorate to your preference.
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