Light and fluffy madeleines that are crazy easy and sure to impress.
Course Dessert, Snack
Cuisine French
Keyword cookies, eggless, gluten free
Prep Time 20 minutesmins
Cook Time 12 minutesmins
Chill Time 30 minutesmins
Total Time 1 hourhr2 minutesmins
Servings 16cookies
Calories 157
Author Taleen Benson
Ingredients
1cup (148g)gluten free flour blend
½teaspoonbaking powder
¼teaspoonsalt
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
½cup (100g)granulated sugar
1teaspoonvanilla extract
½cup (113g)unsalted buttermelted and brought to room temperature
1cup (170g)semisweet or dark chocolate chipsmelted
Instructions
Grease madeleine pans and store in the refrigerator. In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
1 cup (148g) gluten free flour blend, ½ teaspoon baking powder, ¼ teaspoon salt
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat prepared egg replacer and sugar until fully combined. Add vanilla extract and mix.
2 tablespoons Bob's Red Mill Egg Replacer, ½ cup (100g) granulated sugar, 1 teaspoon vanilla extract
Using a rubber spatula, gently fold in the dry ingredients until combined. Stir in melted butter; it may take a few minutes of mixing to fully incorporate the butter.
½ cup (113g) unsalted butter
Spoon batter into greased madeleine pans (drop about 1 tablespoon batter into the center of each mold; tap on the counter a few times but do not spread). Chill in refrigerator for 30 minutes.
Preheat oven to 375°F. Bake 10-12 minutes, or until centers of cookies spring back when pressed. Transfer cookies to a wire cooling rack a few minutes after removing from oven. Rinse the pan and dry thoroughly.
Add one tablespoon of melted chocolate to each madeleine mold, using your spoon to spread evenly. Place a cooled cookie directly on top of the melted chocolate. Repeat for all cookies. Store in the refrigerator to allow the chocolate to set, about 15-30 minutes.
1 cup (170g) semisweet or dark chocolate chips
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
Make sure the melted butter has cooled to room temperature before adding to the batter.