Gluten free baking can be quite tricky at first, but ending up with great results can make it all worth it. These madeleines are a family favorite, they are quite easy to make and have never failed to impress!
Makes about 20
-60gr of white sugar + a pinch of salt
-120gr of gluten free flour (with xantham gum)
-1 tsp of cardamom
-90gr of good quality white chocolate
-5 tbsp of unsalted butter
-1 tsp of baking powder
Makes about 200gr
-6 tbsp of white sugar
-3/4 tbsp of cornstarch
-100ml of milk (dairy free can be used)
-Juice of 1 squeezed lemon
-1 tsp of lemon zest
-Chop the white chocolate and place it with the butter in a heatproof bowl over a pan of simmering water on low heat. Stir until melted and smooth, then remove from heat.
-In a bowl, beat the eggs and sugar with an electric mixer until thick and creamy. Fold in the melted chocolate, the salt then the cardamom.
-Gradually add the gluten free flour and baking powder and mix until just combined.
-Cover with plastic wrap and refrigerate for an hour.
-Grease your madeleines pans and preheat oven to 180°C.
-Spoon batter into madeleine molds and bake for 12-15 min until puffed and golden brown.
-Put all ingredients in your blender and whizz until perfectly combined.
-Pour in a small pot, over medium heat, whisking frequently until the mixture thickens, about 5 minutes.
-Remove from heat and refrigerate for an hour before spooning on top of your madeleines.