Difficulty: Medium - experience needed
Dietary guidance: v n g
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
â†’ 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.
â†’ 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.
â†’ Let batter â€œrestâ€ and set aside for 30 minutes while the oven preheats to 400 degrees.
â†’ Prepare your Madeleine pans by liberally coating them with coconut oil, shortening or butter.
â†’ Pipe or spoon a tablespoon of batter at a time into each prepared mold.
â†’ 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 â€œhumpedâ€ backs and may even have a small crack at the top of the hump. This is normal!
â†’ 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.
â†’ Dip the â€œshellâ€ side of the madeleine in glaze and allow to set up. Then store in an airtight container.