Recipe: Grain Free Dipped Madeleines

July 21, 2013 · 17 comments

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Have you ever had a Madeleine? It’s a cake-like cookie that is molded into a signature shape. My mother-in-law makes the best Madeleines. Being grain-free, I wanted to develop a recipe that would yield a similar flavor and texture. I think I found it here.

Who Is Madeleine?

It’s been said that Madeleines were named for a pastry cook named Madeleine Paulmier. There is some confusion as to when she actually lived — 18th or 19th century, but the name stuck nonetheless.

Madeleines are actually small cakes with a distinctive shell-like shape acquired from the specially molded pans they are baked in.

The batter is similar to a sponge cake. Traditional recipes include very finely ground nuts, usually almonds. I could have used almond flour but I felt that coconut flour would be lighter. These Madeleines have a fantastic taste and wonderful cake-like texture.

Dipping the edge in melted chocolate gives it an extra dimension, but is optional. Frankly, they taste fantastic without the chocolate.

The Madeleine molds I used were not non stick. They would be hard to find these days.

Grain Free Dipped Madeleines

Ingredients

Equipment

Instructions

  1. Separate the egg yolks and whites into two separate bowls
  2. Whip of the whites separately until soft peaks form and put aside
  3. In the bowl with the yolks, add the honey and stevia and beat together
  4. Zest the lemon
  5. Add the lemon zest, coconut cream, salt and baking soda to the yolk bowl and mix
  6. Add the coconut flour and mix
  7. The batter should be somewhat stiff
  8. Fold in the whites for a fluffy batter
  9. Grease the Madeleine molds with plenty of butter — I mean leaving a puddle at the bottom of each mold and grease around the outer edges
  10. Fill the molds with about a tablespoon of batter — the batter will expand some so keep that in mind
  11. If you have just one set of molds for 12, divide any extra batter up
  12. Bake at 325 degrees F for 15 – 20 minutes or until slightly browned and cool for 2 minutes in the pan
  13. Remove carefully by using a small butter knife to loosen around the edges (the back edge in particular)
  14. Place the cookies on a rake to thoroughly cool

Instructions For Dipping

  1. Gently melt 3 ounces of your favorite chocolate bar in a small pot on a low heat (#2)
  2. Dip half the Madeleine into it and place on a cookie sheet lined with wax paper
  3. Place in refrigerator until set — about 15 minutes (or at room temperature for 40 minutes)

These brands are made without soy lecithin (read more about it here)

Enjoy Life Chocolate Chunk – This one is very low in sugar
Lindt Chocolate 90% Cacao — Dark Supreme – This one is extremely low in sugar
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Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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{ 17 comments… read them below or add one }

1 Amrita July 22, 2013 at 5:57 am

Lovely cookie

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2 Stacy @Stacy Makes Cents July 22, 2013 at 7:52 am

I looooooooooooooooooooooooove coconut flour. Visiting from Meatless Monday.

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3 Michelle July 22, 2013 at 12:42 pm

I know you need the shape for it to be a real madeleine but any suggestion if I don’t have the pan yet? these look delicious and the pans aren’t really in my budget at the moment

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4 Jill July 22, 2013 at 1:29 pm

Hi Michelle,
I think you could simply drop the batter onto parchment paper on a cookie sheet, or drop it into a cupcake paper and just don’t fill it — just use the same amount as the recipe and you will probably get a nice shape.

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5 Chaya July 22, 2013 at 3:29 pm

I splurged, a few years ago, and bought a madeline pan and used it once or twice. What a waste of a good pan. Right? Thanks for a GF recipe, I can use the pan for and with coconut. Can you believe, I used to not like coconut?

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6 K July 23, 2013 at 9:33 pm

This recipe looks AMAZING. Too bad it’s so hard to track down nonstick madeline pans. I’ll have to make non-madeline madelines then!

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7 GiGi Eats Celebrities July 24, 2013 at 2:15 pm

Coconut Flour seems to be every Paleos saving grace!! :D

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8 jodi stewart July 25, 2013 at 10:50 pm

Oh my. These look just lovely.

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9 April @ The 21st Century Housewife July 27, 2013 at 12:33 pm

I think it’s wonderful you have made this classic French treat grain free! Your Dipped Madeleines look amazing. Thank you for sharing them with the Hearth and Soul hop.

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10 Jennifer July 27, 2013 at 4:43 pm

These cookies look very pretty! I can’t wait to make them :)

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11 Diane Balch July 28, 2013 at 8:08 pm

Brilliant grain free dessert. I thought madeleines would be great to make gluten free completely grain free I didn’t think possible but your look fantastic. Thanks for sharing them with us on foodie friday.

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12 Allison Jordan July 28, 2013 at 9:11 pm

These are beautiful! I can’t wait to try them!

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13 Linda July 28, 2013 at 10:53 pm

These look delightful, Jill. And I love that they’re grain free. Thanks for sharing them at Gluten-Free Wednesdays.

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14 Rebekah July 29, 2013 at 1:07 am

Can’t wait to try this recipe! For the best Madeleine pan check out Demarle at home. Completely non-stick. The ONLY pan I use now for these. Expensive but worth every penny if you will make them regularly.

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15 Jill July 29, 2013 at 7:53 am

@Rebehah,
Thanks so much for the info on the pan!

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16 Cindy (Vegetarian Mamma) July 31, 2013 at 9:35 am

I am drooling! Love love!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Hope your week is great!

Cindy from vegetarianmamma.com

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17 Amy @ Simply Sugar & Gluten-Free November 6, 2013 at 4:22 pm

Hi Jill! Your madelines look fabulous! Thanks for bringing them to #SITues this week. I noticed that the link you used is for July. Could you please change it to the current post? Thanks!

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