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.
Instructions For Dipping
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
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