After buying gluten-free madeleines from the bio supermarket (rice flour inside) and seeing how bad they are despite costing an arm and a leg, I thought it can’t be that hard to make them at home! And it wasn’t. These madeleines (I don’t have the fancy pan yet, but it’s coming) are fluffy, flavory, easy to make and simply delicious.
60gr almond flour
60gr of arrowroot / 60gr green banana flour
90gr of butter, melted, cooled a bit / 70gr of coconut butter, melted
rind and juice from 1 lemon
50gr muscovado /coconut sugar
1/2 teaspoon sodium bicarbonate
1 shot glass of cognac or other strong paleo-friendly alcohol
Preheat the oven to 200°C. Separate the egg whites and beat them with an electric mixer until soft peaks form. In a blender, mix well all the other ingredients together, leaving the butter last. Using a spatula, gently fold the two batters (egg whites + lemon mix) together. Line a 12-hole small muffin pan with individual parchment papers and pour about 3 spoons of batter in each whole, or 3/4 up. Pop it in the oven for 15 minutes. And you are done! These are really great if you let them to cool, but I won’t blame you if you will not have enough patience. If you are using a proper madeleine mould, grease it well before adding the batter. Enjoy!