Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1 teaspoon grated fresh lemon peel
- Pinch salt
- 1 cup gluten-free all purpose flour mix (with xanthan or guar gum in the mix) See note!
- 10 tablespoons melted, cool unsalted butter OR your favorite dairy-free butter substitute
- 2 tablespoons powdered sugar to dust Madeleines (optional)
Generously grease 2 standard madeleine pans with butter or vegetable shortening.
Combine eggs and sugar in a large mixing bowl. Use an electric hand or stand mixer to beat on high until creamy, about 4 minutes. Add vanilla, lemon peel and salt and beat to combine. Gradually add gluten-free flour mix amd beat just until combined. Slowly drizzle melted butter into the mixture and beat until combined.
Spoon batter into prepared Madeleine molds. Smooth tops of each Madeleine with a spoon. Bake for 10 to 13 minutes or until tops are puffed and golden brown. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the molds. Serve warm dusted with a bit of confectioners’ sugar for the best flavor.
NOTE: If your gluten-free flour mix DOES NOT contain xanthan gum or guar gum add 1/4 teaspoon of your favorite gum to this recipe.
Cook’s note from Rebecca Franklin, About.com Guide to French Food: "The trick to getting notoriously stubborn madeleines out of the pan without cracking them is to very generously grease the pan. Butter works best for this recipe, and it gives the added benefit of helping the madeleines achieve their trademark golden color."
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.