Gluten-Free Madeleines with Almond Flour
Serves 2030 mins prep10 mins cook
Gluten-free madeleines get big flavor from brown butter, vanilla, and almond flour. They may look fancy, but they're actually super simple to make in about 40 minutes. Enjoy them dusted with powdered sugar, dipped in chocolate, or flavored with lemon zest and glazed.
0 servings
What you need
Instructions
Prepare Things 0 Position a rack in the upper third of the oven and preheat to 375ºF (190ºC). 8 Use a pastry brush to coat the molds of a madeleine pan generously with the soft butter or ghee, making sure to get into all the crevices so they don't stick. Brown the Butter 1 In a small, heavy-bottomed saucepan, melt the 10 tablespoons butter with the vanilla pod and scrapings over medium heat, swirling occasionally. 10 After 3–5 minutes, the butter will foam up, then turn golden and smell nutty with deep brown specks on the bottom of the pot. Watch it closely at this point so it doesn’t burn, reducing the heat if need be. 11 When the butter has browned, pour it into a heatproof container to stop the cooking and let it cool slightly, 10-20 minutes. Make the Batter 2 In a medium bowl, sift together the almond, oat, sweet rice, and tapioca flours with the baking powder and salt. 3 Place the sugar in a large bowl and whisk in the eggs one at a time until combined. 13 Whisk in the cooled brown butter until smooth, then stir in the dry ingredients to form a thick batter. Bake 4 Fill the molds three-quarters full with the batter. You can use a scant scoop from a #40 spring-loaded scoop, or a teaspoon, or a piping bag fitted with a large, plain tip. If the batter has firmed up or been chilled, use moistened fingers to flatten out the batter. 5 Bake the madeleines until the edges are golden and the humps are just shy of springing back to the touch, 6-8 minutes. They’ll finish cooking from residual heat. 15 Let cool slightly, then carefully loosen from their molds (a small offset spatula can help) and place, pretty side up, on a rack to cool. 16 When the madeleine pan has cooled, wipe it clean and repeat the buttering/battering/baking process to make the rest of the cookies. 6 Serve warm, dusted with a little powdered sugar, or let cool completely and dip half of each cookie in tempered chocolate (see notes). 17 The madeleines are best eaten shortly after baking, but they will keep in a container at room temperature for up to 3 days.View original recipe