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

• 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)

Equipment

• Madeleine molds (where to buy)
• 2 Bowls
• Electric hand mixer (where to buy)
• Lemon zester (where to buy a lemon zester)

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)