Madelines appear to be cookies, but taste more like a soft spongy butter cake.  Whether you see it as a cookie or a mini cake, it is a great accompaniment to your morning coffee or afternoon cup of tea.  This recipe has a soft lemon flavor, and is quite delicious.   When I have fresh blueberries I'll fill the molds with batter then press 2 or 3 blueberries on top of each one.  The classic French madeline creates a bump in the middle during the baking process. This recipe is gluten free which is why I have yet to master "the bump".  I'm still working on it, but my family is enjoying this recipe as is.   The chilled batter does tend to rise higher, so I do suggest chilling the batter over night.  


Servings: about 2 dozen

2/3 cup granulated sugar

3 Tablespoons honey

1/4 teaspoon kosher salt

3 large eggs

(1 1/4 cup Yvette's Gluten Free Flour Blend may be substituted for the following ingredients: cornstarch, white rice flour, brown rice flour, potato starch and tapioca starch)

1/3 cup cornstarch

1/3 cup white rice flour

1/3 cup brown rice flour

2 Tablespoons potato starch (not potato flour)

2 Tablespoons tapioca starch (also known as tapioca flour)

1/2 teaspoon xanthan gum

1 teaspoon baking powder

2 teaspoons orange zest

3 Tablespoons powdered sugar for dusting before serving

1. In a medium bowl, whisk together the granulated sugar, honey, salt and eggs until thick and pale.  

2. In a small bowl, whisk together the cornstarch, white rice flour, brown rice flour, potato starch, tapioca starch, xanthan gum, baking powder and orange zest.  Fold into the egg mixture until well combined.  Press plastic wrap onto surface of batter and chill for 3 hours, but preferably overnight.  

3. Preheat oven to 350°F.  Coat twenty-four 3x2-inch madeleine molds with butter or non-stick spray.  

4. Drop 1 level Tablespoon batter into each mold (batter will spread while baking, filling molds completely). Bake until a deep golden brown around the edges, and a tester inserted into center comes out clean, 10-12 minutes. Let cool in pan for 3 minutes then transfer onto cooling rack.  Dust with powdered sugar and serve warm or room temperature.

Make Ahead: The madeleine batter can be prepared up to 2 days ahead.  The madeleines can be baked and stored at room temperature up to 1 day ahead.  Dust with powdered sugar right before serving.