Gluten-Free Madeleines
Classic French shell-shaped cakes, made gluten-free with almond flour and a touch of honey for a delicate sweetness.
Ingredients
- 1 cup Almond Flour
- 1/4 cup Tapioca Starch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Honey
- 1 teaspoon Vanilla Extract
- 6 tablespoons Butter, melted
- 1 teaspoon Lemon Zest
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease and flour a madeleine pan with almond flour.
- 2In a bowl, whisk together almond flour, tapioca starch, baking powder, and salt.
- 3In a separate bowl, whisk together eggs, honey, and vanilla extract.
- 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Stir in the melted butter and lemon zest.
- 6Spoon the batter into the prepared madeleine pan, filling each shell about 3/4 full.
- 7Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 8Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- 9Dust with powdered sugar, if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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