Madeleines
“This is a simple recipe for a French classic. It’s gluten free as well as vegan. You need a good madeleine pan so that they don’t stick to the pan and retain their beautiful shape.”
Prep time - 20 minutes
Cook time - 10 minutes
Difficulty - Easy
Serves / makes - 12
Ingredients
100g gram flour
1/4t salt
1/2t baking powder
50g refined coconut oil, melted
100g syrup, I used agave but you could also use golden, maple or rice
1/2t vanilla essence
1t lemon zest
1T water
Icing sugar to dust
Equipment
12 hole madeleine pan
Mixing bowl
Whisk
Spoons
Sieve
Method
Heat your oven to 180c/360f/GM4.
Put the gram flour, salt and baking powder in a bowl and mix well, using a hand whisk. This will remove some of the lumps.
Add the coconut oil, syrup, vanilla essence, lemon zest and water. Mix in well, once again, removing the lumps with the whisk.
Divide the mixture between the 12 holes in the madeleine pan.
Bake for around 10 minutes, until they are cooked through and spring back when you press them with your finger.
If you have used a good madeleine pan they should come out of the pan very easily. Once cool, use a sieve to scatter icing sugar on the madeleines.
Store them in a Tupperware box in a cool place away from direct sunlight. Do not store in the fridge as they will dry out.
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Madeleines
Ingredients
- 100g gram flour
- 1/4t salt
- 1/2t baking powder
- 50g refined coconut oil, melted
- 100g syrup, I used agave but you could also use golden, maple or rice
- 1/2t vanilla essence
- 1t lemon zest
- 1T water
- Icing sugar to dust
Method
- Heat your oven to 180c/360f/GM4.
- Put the gram flour, salt and baking powder in a bowl and mix well, using a hand whisk. This will remove some of the lumps.
- Add the coconut oil, syrup, vanilla essence, lemon zest and water. Mix in well, once again, removing the lumps with the whisk.
- Divide the mixture between the 12 holes in the madeleine pan.
- Bake for around 10 minutes, until they are cooked through and spring back when you press them with your finger.
- If you have used a good madeleine pan they should come out of the pan very easily. Once cool, use a sieve to scatter icing sugar on the madeleines.
- Store them in a Tupperware box in a cool place away from direct sunlight. Do not store in the fridge as they will dry out.
Notes:
Equipment
12 hole madeleine pan
Mixing bowl
Whisk
Spoons
Sieve