Gluten Free Madeleines

Total time1 hr 27 min

Prep time15 min

Cook time12 min

These delicate little shell-shaped cakes get their signature hump from a chilled batter and a hot oven, giving each one a golden, crisp edge and a soft, buttery-scented center. Browning the butter first is the trick that deepens the flavor, and a bit of fresh lemon zest keeps things bright against the richness. The eggs get whipped with sugar until pale and thick, so the crumb bakes up light and delicate rather than dense. A quick dusting of powdered sugar right before serving finishes them off with just the right amount of sweetness. These are a great pick for a gluten free rotation, whether you're serving them alongside coffee or packing them into a tin for a gift.

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Ingredients

12 servings

For the batter

½ cup (1 stick) unsalted butter, plus more for greasing the pan
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 cup all-purpose flour, plus more for dusting the pan
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp fine salt
⅔ cup granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 tbsp lemon zest (from about 1 large lemon)
2 tbsp whole milk

For serving

powdered sugar, for dusting (optional)

Instructions

1
Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden and smells nutty, about 5–6 minutes. Pour into a small bowl and let cool to room temperature, about 15 minutes.
2
Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

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