I made my first batch of madeleine cookies a few years ago for my Grandma’s 70th birthday party. At the time, I had been mostly gluten-free for about a year (I still eat gluten, but I try to eat mostly gluten-free). I had also completed three years of Japanese Tea Ceremony classes, and we were planning a trip to both Paris and London, which meant that we’d spent a lot of time researching places to eat. My grandmother is addicted to crafts (Hi, Grandma!) and thus, the idea of a craft-tea party was borne. While trying to decide on the treats menu, I discovered the madeleine, a traditional French sponge cake. Being mostly gluten-free, the madeleine is what I call an easy conversion because the recipe already uses almond meal. Oat flour is a perfect substitute for regular flour and gives the madeleines a nice, nutty flavor, and also keeps them moist. Gluten-free baking can be a bit rough, and many recipes are best eaten the day of. These last for a few days, and the oat flour helps to keep them tasty longer than other flour substitutes might. The only other thing you need is the special shell shaped madeleine pan, and you’re good to go. You can find the pans at cooking supply shops, or on Amazon! Enjoy!
1 stick unsalted butter
3/4 cup oat flour
1/2 cup almond flour
1/2 cup + 2 tablespoons sugar
2 tablespoons finely grated lemon zest
1/4 teaspoon pure lemon extract
3 large eggs
1/2 teaspoon salt
For The Glaze
3/4 cup powdered sugar
1 tablespoon freshly-squeezed lemon juice
1 tbsp lemon zest
2 tablespoons water
Melt the butter in a small saucepan over medium-low heat. Set aside to cool. In a separate bowl, whisk together the oat and almond flour and sugar; set aside.
Add the lemon zest and lemon extract to the cooled butter, stirring to combine. In a large bowl, combine the eggs with the salt, and whisk until frothy. Whisk in the flour and sugar mixture until just combined with the egg mixture. Fold in the butter mixture with whisk. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
Preheat the oven to 350 degrees. Butter two 12-mold madeline pans. Spoon the batter into prepared pans, filling each mold about halfway.
Bake, rotating pan halfway though, until edges of the cakes are golden brown, about 12-14 minutes.
While the cakes are baking, make the glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice and water until smooth.
Remove the madelines from the oven and tilt them immediately out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated. After dipping, rest each one back on the cooling rack, scalloped side up, until the cakes are cool and the glaze has firmed up.