Sweet Madeleines | Gluten Free Madeleine Cookies
When I think of the word Madeline, the first thing that pops into my head is sitting by a tiny cafe in France sipping coffee and eating those delicate French cookies. (Can you say bucket list!!!) And if you’re like me, I always thought Madelines to be this complicated baked cookie with its delicate texture and beautiful shape. But, it turns out they are quite simple and don’t take that much time to make.
So armed with my new Madeline pan and a bag of GF all Purpose Flour I set out the recreate those delicious cookies with a twist of course.
Instead of just making plain vanilla Madelines dusted in powdered sugar, I decided to be adventurous and make a CHOCOLATE DIPPED ALMOND MADELINE!!
Words don’t do these babies justice, they’re that good!! Plus they’re Gluten Free!!!
Out of all the cookies I’ve made so far, these are my favorite. Soft and delicate with a light almond flavour and a richness from the chocolate. It’s like a party happening in your mouth with every bite!!
So here’s the recipe. I hope you enjoy it as much as we do!!!
Ingredients:
- 3 X Large Eggs
- 1/2 cup sugar
- 1/2 cup melted butter
- 1 tsp almond essence
- 1 cup GF Flour sifted (I used Bobs Red Mills 1:1)
- 1/2 tsp baking powder
- Punch of salt
- 1/2 cup Chocolate chips
- About 3 tbsps almond milk
- Chopped almonds
- Powdered sugar
Directions:
- Preheat oven to 350 F. Prepare Madeline pan by brushing with butter and dusting with GF flour. (This step is very important, I tried it by just adding butter and they Madelines stuck in the pan.)
- In the bowl of a stand mixer, cream together, eggs and sugar until thick and foamy. This took me about 5 minutes on high.
- Next add the essence and fold in gently.
- While eggs and sugar are creaming together, sift together, flour, baking powder and salt, then set aside.
- Once the eggs and butter have reached their consistency, gently fold in the flour mixture using a spatula until fully combined, then fold in the melted butter stirring to make sure everything if well incorporated with the batter.
- Finally transfer the batter into the Madeline pan, filling each hole to about 90%.
- Bake for about 12 mins or until they turn light brown and golden.
- Remove pan from the oven, let sit for about a minute or two then gently pop them out of the pan. (I used and offset spatula to help which worked great!) Place the Madelines on a rack to cool.
- Now for the fun part!!! The dipping!! Melt chocolate either in the Microwave of a double boiler. (Sorry about the lack of pics, I forgot to take this step) Once the chocolate is melted, add almond milk a little at a time to loosen up the chocolate mixture.
- Transfer the melted chocolate to a small bowl and dip about 1/3 of the Madelines in the chocolate then place on the rack and sprinkle with chopped almond!!
- And that’s it!!! Serve with coffee and enjoy!!!
Just a couple of notes:
- The batter gives about 24 Madelines, so if you only have 1 pan, just refrigerate the batter until ready to use for the second batch. Also make sure to wash the pan and grease and flour again before the second baking.
- The chocolate dipped ones are divine, but these taste great with just some powdered sugar dusted on top.
