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
- 3 eggs separated
- 3 Tbsp melted butter
- 3/4 cup coconut cream or thick milk (where to buy)
- 1/2 cup coconut flour (where to buy coconut products)
- 1 tsp baking soda
- 1/2 tsp salt (where to buy salt and spices)
- 1 tsp lemon zest from an organic lemon
- 2 Tbsp honey
- 1/4 tsp stevia (where to buy)
- Madeleine molds (where to buy)
- 2 Bowls
- Electric hand mixer (where to buy)
- Lemon zester (where to buy a lemon zester)
- Separate the egg yolks and whites into two separate bowls
- Whip of the whites separately until soft peaks form and put aside
- In the bowl with the yolks, add the honey and stevia and beat together
- Zest the lemon
- Add the lemon zest, coconut cream, salt and baking soda to the yolk bowl and mix
- Add the coconut flour and mix
- The batter should be somewhat stiff
- Fold in the whites for a fluffy batter
- 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
- Fill the molds with about a tablespoon of batter — the batter will expand some so keep that in mind
- If you have just one set of molds for 12, divide any extra batter up
- Bake at 325 degrees F for 15 – 20 minutes or until slightly browned and cool for 2 minutes in the pan
- Remove carefully by using a small butter knife to loosen around the edges (the back edge in particular)
- Place the cookies on a rake to thoroughly cool
Instructions For Dipping
- Gently melt 3 ounces of your favorite chocolate bar in a small pot on a low heat (#2)
- Dip half the Madeleine into it and place on a cookie sheet lined with wax paper
- 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)
Liberty Chocolate – this one is made with honey and so technically is GAPS legal
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 – 15