These Gluten-Free Lemon Madeleines are just as light and delicious as the regular version.
They have a tender crumb with the bright flavour of lemon. There is something very attractive and appealing about how elegant they are, thanks to their pleasantly curved, shell shape. Despite their exotic appearance, these little cakes are made from simple, everyday ingredients. However, you will need a special baking tray to achieve the distinctive shell shape.
Jump to:
What are Madeleines?
The madeleine is a traditional, small, French cake from the Lorraine region of Northeast France. They are elegant little sponge cakes which have an attractive shell shape, acquired from the tins in which they bake.
Although some people refer to madeleines as cookies, they are, to me, delicate little tea cakes.
The origins of this French classic are not accurately known. There are several legends which centre on someone named Madeleine. Unfortunately, it is not possible to confirm the accuracy of any particular one.
Wikipedia advises that the term madeleine, to describe a small cake, seems to have first been used in France in 1758.
However, this little cake also has a literary connection.
It will be forever connected with French writer Marcel Proust. In the first volume of “Remembrance of Things Past”, the act of eating a madeleine releases a torrent of memories for Proust. I think that we can all identify with that. Most of us are aware that certain foods will trigger memories, be they pleasant or not.
EQUIPMENT REQUIRED:
- A food processor
- A pastry brush
- Lemon zester
- 2 X 12-hole madeleine baking trays
Ideally, you need two of the shell-shaped trays as the mixture makes 24. You can, of course, work with one, re-buttering and flouring the tin before the second baking. If you don’t have the tins or are unable to borrow them from a friend, most baking supply stores will carry the tins. Or, you could check op-shops, Amazon or E-bay. Alternatively, patty pan tins will work as they are also shallow. The only drawback being the lack of the shell shape but they will still taste delicious. Deeper muffin tins will not produce the appropriate result.
How to make the Gluten-Free Lemon Madeleines:
For some reason, many people find these French tea cakes intimidating. Some recipes, unfortunately, will not offer them much encouragement. Some caution that madeleines are not for the inexperienced cook. On this point, I disagree. Whilst this may be so with some of the techniques, there is absolutely no need to fear them and I will show you how simple they can be. My method is suitable for beginners or experienced cooks alike.
Some research has shown me that there are many different methods for making the madeleines and all of them more complex than the one I use. Some have eggs and sugar beaten together for 8 minutes to aerate the mixture, others require beaten egg whites to leaven the dough. Some recipes contain browned butter but I have chosen to not go this path. Browning butter can be challenging as it can quickly change from golden and fragrant to burnt and acrid.
So, I have simplified the recipe and I still achieve excellent results.
To begin, I melt the butter and allow it to cool. Whilst the butter is cooling, I prepare the baking tins. I brush each shell with melted butter and dust with flour. This will ensure that the little cakes will be easily released from the tin.
Next, I add the cooled, melted butter and the remaining ingredients to the bowl of a food processor. I whiz all the ingredients together until they are well blended.
Whilst many recipes recommend standing the mixture aside at this point for 30 minutes or up to overnight, I omit this step. I have tried both resting the mixture and not resting the mixture and I prefer the latter.
Supposedly, resting the batter gives the little cakes their characteristic “hump”. However, I found this was best achieved by not resting the batter.
I spoon the madeleine mixture into the tins and bake them for 8-10 minutes. After a brief rest, I release the madeleines from the tins, cool them on a rack, then sit back and enjoy them with a cup of tea or coffee.
The fragrance of the madeleines as they are baking will fill your home. It is warm and alluring, attracting all within reach. But don’t worry, as the little tea cakes are thin, they do not take long to cool and you will soon be able to enjoy them.
Tips for success:
These Gluten-Free Lemon Madeleines are a very simple recipe so there is not much to go wrong, but the few tips below will help achieve success.
- It really is best, if possible, to use the appropriate, shell-shaped baking pans for this recipe. They add an elegant touch to this little, plain cake.
- It is important when baking to have eggs and butter at room temperature. Room temperature ingredients will mix more thoroughly into the batter.
- If I have not thought to bring my cold eggs to room temperature, I just put them in a bowl, cover them with warm water and leave them to sit for a few minutes.
- As you are using the zest of a lemon, make sure that you do not use the bitter, white pith.
- Perhaps the most important part of the recipe is that the tins be thoroughly prepared. The shell shapes require a generous coating of melted butter followed by a dusting of flour after which I shake off the excess. The careful preparation of the tins means that the madeleines are easily removed.
We look forward to sharing other delicious Madeleine recipes with you soon. You can also try my friend Sylvie’s delicious recipe here.
Do you love lemon dessert recipes as much as we do? You can also try our Belgian Lemon Tea Cake or Lemon Ice Cream.
I am sure that you will enjoy these quickly and easily made Gluten-Free Lemon Madeleines. Make a batch then sit back ready to enjoy one (or more) with a cup of tea or coffee. Please let me know in the comments below if you try them.
Alex xx
Gluten-Free Lemon Madeleines
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 110 g unsalted butter, divided 8 USA tablespoons
- 2 large eggs at room temperature
- ½ cup caster/superfine sugar
- 1 teaspoon vanilla extract *
- ¾ cup (115 g) gluten-free plain flour plus extra for the baking tins
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon salt
- 2 teaspoon finely grated lemon zest *
- pure icing/confectioners' sugar * for dusting, optional
Instructions
- Preheat the oven to 180 Degrees C (350°F).
- Prepare the baking trays by heating 20 gm (USA 1 ½ tbsp) of butter in a small saucepan until it is almost melted. Use a pastry brush to generously paint the madeleine trays with the melted butter.
- Dust the baking tins with a sprinkling of additional flour and shake off the
excess*. - Melt the remaining 90 gm (USA 6 ½ tbsp) of butter over low heat. Set aside to cool.
- When the butter is cool, add it to the bowl of a food processor along with the eggs, sugar, vanilla, flour, baking powder, salt and lemon zest.
- Whiz all the ingredients together to combine them, scraping down the sides of the bowl once during processing.
- Evenly divide the batter between the moulds. They will be about ½ full. It is not necessary to spread the mixture in the mould; it will spread as it cooks.
- Bake the madeleines for 8-10 minutes, until golden brown, the mixture has risen a little in the middle and they feel cooked. Cool them in the tray for one minute.
- Set a clean tea towel on your bench and then remove the madeleines by sharply rapping an edge of the tray on the bench. They should easily fall out. Place them on a baking rack to finish cooling.
- Dust with icing/confectioners’ to serve*. (optional)
- Although best eaten on the day they are made they are also delicious two days after – if they last long!
Video
Notes
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Nicolas
Made these Madelines for a picnic and they were beautiful! so easy to make, very straight forward, no mucking about.
Highly recommend if you’re looking for a recipe that isn’t complex, and need to get them done quickly.
Alexandra Cook
Thank you so much, Nicolas! 🙂
I am so happy you made this recipe and enjoyed it.
Alex xo
Cree Ann
Thanks for sharing this recipe m! But I am absolutely stumped at PLIAN gluten free flour??? There are SO many brands, Cup4Cup, Bobs, King Arthur, Pamela etc, do you mean any of these? Or something else in particular!
Alexandra Cook
Hello there 🙂
Bob’s Red Mill 1 to 1 Baking Flour is a good option! I am sure the others would work well too, but they’re not readily available where I live in Australia.
But, I can confirm, that Bob’s Red Mill is one I use regularly. Depending on where you’re located, other brands that I have tested this recipe with are Orgran and Well Good. Just make sure the brand you use contains xanthan gum or you’ll need to add this. (Bob’s does contain it 🙂 )
Is there a brand that you have used in the past in gluten-free baking? If you have one you like, that’s usually a good place to start.
Please let me know if you have any questions, and if you give the recipe a try!
Thanks, Alex
Angela
Thank for this recipe!!!🙏 Very easy to make, foolproof, and very delicious.❤️
Alexandra Cook
Thank you so much, Angela!
I am so pleased you enjoyed this recipe, and really appreciate you letting me know. Alex xo
AB
perfect recipe that’s very easy to follow
Alexandra Cook
Thanks so much, AB 🙂
Wilma
Would these work with with nuttelex or margarine for my dairy free daughter
Alexandra
Hi Wilma, we haven’t tried the Madeleines with a dairy-free substitute, but I think that Nuttelex would work. If you do try it, please let me know how it goes. 🙂
Joanna Bradshaw
Definitely worked with Nutlex
Alexandra Cook
Thanks for sharing, Joanna 🙂
Rashida Adenwala
Moh. These were delicious!!! I used the King Arthur gluten free flour. They were so good that I freaked out and thought I accidentally used regular flour. Thank you, my 9 year son with Celiac disease is so very happy!
Alexandra
Hi Rashida, thank you so much for your lovely comments on the GF Lemon Madeleines. I am so happy that you and your son enjoyed them. I do appreciate that you took the time to contact me. 🙂
Carolyn Anderson
I couldn’t wait to try out my new madeleine pans. This recipe is fantastic! They are lovely lemon morsels….they are so good that my husband and I ate them all in one day! Yes, all 24 of them! So make these and you will not regret it.
Alexandra
Hi Carolyn, I am delighted to hear that you and your husband enjoyed the GF Lemon Madeleines. Thank you for your feedback and for taking the time to let me know. 🙂
Michelle
Thank you for this lovely and simple recipe 💕
Alexandra
Hi Michelle, I am so pleased that you enjoy the GF Lemon Madeleines. Thank you for taking the time to let me know.:-)
Lena
Can I use a silicone mold madeleine pan instead of the metal ones? Thanks!
Alexandra
Hi Lena, I haven’t tried using a silicone pan but I would think it would work well. Just follow the pan instructions as to whether they should be greased or not. I hope you enjoy the Madeleines. 🙂
Carmen
Thank you for the recipe . Can I substitute with regular flour and with this will any of the ingredients/quantities will change?
Alexandra
Hi Carmen, yes, you could use regular flour in the Madeleines without changing any other ingredients. I hope you enjoy them. 🙂
Flor
Amazing!
Alexandra
Hi Flor, I am so happy to hear that you enjoyed the GF Lemon Madeleines. They are a favourite of mine also. 🙂
Zuzu
Hi, Can you please share recipe for homemade gluten-free plain flour pls? Than you.
Alexandra
Hi Zuzu, as yet we have not developed our own gluten-free flour blend but we are currently working on it and look forward to developing one soon. 🙂
For now, depending on your location, we may able to assist with a commercial blend, if that helps?
Please feel free to get back to me with any queries. Kind regards, Alex
Meg Routhorn
Made these this afternoon with orange zest. They are light, fluffy and so delicious! I added 1 tsp of xanthan gum as my gf flour does not include it. Will definitely make again! Thank you!
Alexandra
Hello Meg, thank you so much for your lovely comments regarding the Madeleines. I do appreciate that you took the time to let me know. 🙂
Christie
These are outstanding. My kids don’t like lemon baked goods, so I added the scrapings from a vanilla bean and slightly increased the amount of vanilla and they were delicious. I blitzed the ingredients in a Ninja blender because I was too lazy to take out my food processor. Worked great.
Alexandra
Hello Christie, I am so pleased that you enjoyed the Madeleines and were able to adapt the flavour to suit your taste. Vanilla is always delicious. 🙂
Samantha
These are just wonderful – beautiful, light texture. Come out perfect every time.
Alexandra
Thrilled to hear that, Sam – thank you!
Sany
I have a question about if I can substitute almond flour with the regular flour? Thank you
Alexandra
Hi Sany,
I have never tried that, I am sorry, so I couldn’t say for sure. It may work with half almond and half regular, but I think a complete substitution would alter the texture and finished product too much.
If you give it a try, do let me know!
And if you are after some recipes that use almond meal, you can check out our completely collection here.
Kind regards, Alex
Katy
These look wonderful! Have you ever tried making these in a standard kitchen mixer, like a kitchen aid? I have a small food processor but I don’t believe it would hold the recipe in its entirety.
Alexandra
Hi Katy!
I had to make a batch for a friend, so I used my Kitchen Aid for a change – they worked absolutely fine. My only tip would be being very careful not to overbeat the mix as too much air can cause them to deflate 🙂
Let me know if you give them a try!
Rory Rosszell
Using almond meal would make it closer to a financier (rather than a Madeleine).
Elvia
Amazing! Absolutely amazing! I love this recipe, thank you! A couple of tweaks…I used coconut sugar instead of the sugar in this recipe because it’s a lesser glycemic impact. I also added 1/2 teaspoon of lavender extract. Yum! They didn’t last long 🙂
Alexandra
Thank you, Elvia!
So pleased to know you had success with coconut sugar. The addition of lavender extract sounds great!