Madeleine are small cakes that originated in France. I love making and eating these soft pillowy treats.
1/2 tsp vanilla extract
1 cup powdered sugar
2/3 cup gluten free all purpose flour (or all purpose flour if you are not gluten free)
1/4 tsp baking powder
1/2 cup butter or ghee-melted and slightly cooled
Mix the eggs and vanilla on high for 5 minutes until thick. Next, add the powdered sugar and mix for another 5 minutes on high.
In a separate bowl sift the flour and powdered sugar together and FOLD in to the egg/sugar mixture with a wooden spoon. Then add melted butter and stir with spoon until smooth taking care not to over mix so your finished cakes will remain soft and pillowy.
Coat your madeleine pan with a non-stick spray (even if it is non- stick) and fill each cake indentation 1/2-3/4 full. Bake in preheated, 350° oven for 6-8 minutes until edges of cakes are a very light golden brown. Remove from oven and place pan on footed rack to cool for 5 minutes. Remove cookies and place on tray or rack as it’s time to sprinkle them with powdered sugar.
Plate and enjoy. Store on counter, in an airtight container for up to 2 days.