IMG_3457

Madeleine are small cakes that originated in France.  I love making and eating these soft pillowy treats.

2 eggs
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.

IMG_3444
Eggs, vanilla and powdered sugar mixed.
IMG_3443
Sifted flour and baking powder ready to be folded in.
IMG_3442
Melted and slightly cooled butter ready to be stirred in.

FullSizeRender

IMG_3447
Madeleines ready to be sprinkled with powdered sugar.
IMG_3457
Add some fresh berries for a nice presentation. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *