This is one of my favourite recipes and I make them every week for a local market...they're the first thing to sell out !. I always serve them with a cuppa at my baking classes too and they go down a treat. The recipe is straightforward enough, they're gluten and dairy free and a great treat for all the family.
Ingredients - makes 12 large Madeleines;
100gm margarine (I use stork)
80gm caster sugar
70gm gluten free flour (I use Dove Farm's plain flour blend)
50gm ground almonds
1 & 1/2 tsp gluten free baking powder
Zest of 1/2 a lemon
The mixture needs to rest in the fridge for an hour before baking so just bear that in mind. No need to switch on the oven yet :)
Melt the margarine in a small pan or pot over a low heat, then leave to cool.
Whisk the eggs and sugar together, then gradually add the melted margarine and mix until well combined and smooth.
Fold in the dry ingredients and lemon zest and pop the batter in the fridge for at least an hour.
Heat the oven to 210c and grease the madeleined moulds. I recently bought a silicone mould tray which is very handy as no greasing required and the madeleines pop out very easily once baked.
Put the batter mixture into the moulds, use a piping bag to make it easier or just use a small spoon.
Bake in the pre heated oven at 210c for 5 minutes. Then lower the temperature to 200c and bake for a further 5 to 7 minutes until the madeleines are golden. Let them cool in the tray for a few minutes before unmoulding.
Best eaten right away with a nice cuppa. If kept in a good airtight container will stay fresh for a couple of days. Also ideal for freezing.