Description
These classic free gluten madeleines are soft, buttery French sponge cookies made without wheat, perfect for those with gluten sensitivities or anyone exploring cleaner baking. With their iconic shell shape and tender, airy crumb, these cookies are every bit as elegant and delicious as the original—just more inclusive. Lightly sweet with a hint of vanilla, they’re ideal for tea time, gifting, or a refined everyday treat.
Ingredients
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2 large eggs
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1/2 cup (100g) organic cane sugar
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1/2 cup (60g) almond flour
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1/4 cup (30g) rice flour
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2 tbsp (16g) tapioca starch
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1/2 tsp baking powder (gluten-free)
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1/4 tsp xanthan gum (optional, for structure)
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Pinch of salt
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1/2 cup (115g) unsalted butter, melted and cooled
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1 tsp vanilla extract or 1/2 tsp vanilla bean paste
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Zest of 1 lemon (optional)
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Powdered sugar, for dusting
Instructions
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Prep the pan: Grease your madeleine mold with butter and lightly dust with rice flour. Tap out the excess and set aside.
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Whisk eggs and sugar: In a mixing bowl, beat the eggs and cane sugar for 3–5 minutes until pale, thick, and airy.
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Add butter and flavor: Gently mix in the melted butter, vanilla, and lemon zest (if using).
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Combine dry ingredients: In another bowl, whisk together almond flour, rice flour, tapioca starch, baking powder, xanthan gum (if using), and salt.
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Fold it in: Gently fold the dry mixture into the wet batter using a spatula until just combined—do not overmix.
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Rest the batter: Cover and refrigerate the batter for at least 30 minutes (or up to overnight) to help achieve the classic madeleine “hump.”
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Bake: Preheat oven to 375°F (190°C). Spoon batter into prepared molds, filling each cavity about 3/4 full. Bake for 10–12 minutes or until edges are golden and centers spring back.
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Cool and finish: Let cookies rest in the pan for 2–3 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
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Flavor Twist: Add 1 tbsp cocoa powder for a chocolate version, or 1/2 tsp dried lavender for floral notes.
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Dairy-Free Option: Use melted coconut oil or vegan butter instead of dairy butter.
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Storage: Store in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat in a 275°F oven for 5 minutes to revive the texture.
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Pro Tip: Don’t skip the resting step—cold batter and a hot oven are the secrets to the classic madeleine hump!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Dessert / Tea Cake
- Cuisine: French
Nutrition
- Serving Size: 2 madeleines
- Calories: ~130 per serving
- Fat: ~8g
- Carbohydrates: ~12g
- Protein: ~2g