GLUTEN-FREE MADELEINES
What could be more French than a Madeleine, those small, shell shaped, light as a feather sponge cakes which can be found in every patisserie across the country.
According to legend they originated in Lorraine when a young pastry chef, Madeleine, cooked them for the Duke of Lorraine. He loved them, as have Kings and peasants …. even Proust …. for centuries.
With a history like that, we had to have a gluten-free version. And with a few egg yolks in the fridge, we decided to make them with egg yolks only too.
The result is a light sponge with a lovely texture, just perfect when dusted with icing sugar and served with a cuppa.
Rosie
GLUTEN-FREE MADELEINES
Makes 10
35 gm unsalted butter for clarified beurre noisette
55-60 gm egg yolks (about 3)
45 gm caster sugar
2 teaspoons water
25 gm Revenge Gluten-free No 2 Almond Plain Flour Mix
2 teaspoons cornflour
¼ teaspoon pure vanilla extract
To make the clarified beurre noisette, melt unsalted butter in a small saucepan over medium heat, partially covered to prevent splattering. When the butter looks clear, cook, uncovered, until the milk solids drop to the bottom and begin to brown. When they are a deep brown, immediately strain through a fine or muslin lined strainer to a small microwave-safe bowl. Discard the solids.
You should have 18-20gm of the strained, clarified beurre noisette.
Preheat oven to 160°C fan-forced (180°C conventional). Generously grease the madeleine moulds or use non-stick versions.
Whisk egg yolks and caster sugar in a large bowl set over a saucepan of simmering water. Stir constantly to prevent the mixture scrambling until it is almost too hot to touch. Remove from the heat.
Using an electric mixer, whisk the hot egg mixture on high speed until it has tripled in volume, around 5-6 minutes. Reduce the speed and whisk in the water.
Sift the flours together. Sift half the flour mixture over the egg mixture and fold in gently using a large whisk. Repeat with the remaining flour mixture.
Heat the clarified beurre noisette in the microwave for 15 seconds, add the vanilla extract then fold into the madeleine mixture in two batches until just incorporated.
Spoon 1 tablespoon of the mixture into each of the prepared madeleine moulds.
Bake for 12-14 minutes or until madeleines spring back to the touch. Avoid opening the oven during the cooking process.
Turn the madeleines out immediately onto a slightly greased rack. They are delicious served warm or cool.
Dust lightly with icing sugar to serve.