Lemon Madeleines with Lavender Glaze

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Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: snack ·

Ingredients

1 1/3 cups all-purpose gluten-free flour mix
1 tablespoon coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon xanthan gum or guar gum
2/3 cup + 1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon finely minced lemon zest
1/2 cup canola OR coconut oil
3 large eggs
2 egg yolks

Method

→ In the bowl of an electric mixer fitted with a paddle attachment, add the sugar, vanilla extract, lemon juice, lemon zest, oil, eggs, and egg yolks. Mix on medium speed until thick and smooth, approximately 3 minutes.

→ Add the remaining ingredients: gluten-free all-purpose flour, coconut flour, baking powder, salt and xanthan gum. Mix on medium-low speed until thoroughly mixed and smooth, approximately 1 1/2 minutes.

→ Let batter “rest” and set aside for 30 minutes while the oven preheats to 400 degrees.

→ Prepare your Madeleine pans by liberally coating them with coconut oil, shortening or butter.

→ Pipe or spoon a tablespoon of batter at a time into each prepared mold.

→ Bake in the center of preheated oven for 6-8 minutes or until edges are just starting to turn golden and the cakes spring back when touched. Do not over-bake. The cakes will have “humped” backs and may even have a small crack at the top of the hump. This is normal!

→ Remove the pan from the oven and carefully bang the pan onto a counter and allow the hot madeleines to tumble out. Cool on wire rack.

→ Dip the “shell” side of the madeleine in glaze and allow to set up. Then store in an airtight container.

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