By Mia Hanuska
Searching for an easy and delicious fall recipe that will have everyone talking? Look no further than this quick madeleine recipe and best of all: it’s easily made (and tastes even better) allergy friendly (AF). All allergy friendly substitutions and where to buy them will be noted below.
Ingredients:
- 5 tablespoons unsalted butter, melted and cooled
- ½ cup cake flour, plus more for dusting the pan
- ½ teaspoon baking powder
- 1 large egg
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 pinch teaspoon ground clove
- 1 small pinch of salt
Optional:
- ⅛ teaspoon water
- 1 teaspoon powdered sugar (for dusting)
For substitutions, use:
- Vegan butter, my personal favorite is this one from Earth Balance. I find their buttery sticks at Safeway and their tubs at Trader-Joes. (Note: if using the tub, scoop ~70 grams for the 5 tablespoons needed)
- Gluten-free flour, the best I’ve tried is this flour from King Arthur Baking. This can easily be found online on Amazon and in stores at Whole Foods.
Instructions:
- Position a rack in the lower third of the oven and preheat the oven to 400℉. Using a pastry brush and 1 tablespoon of the butter, coat the 12 molds of a madeleine pan with a thick layer of butter, making sure you coat each ridge. Dust the molds with flour, tilting the pan to coat all of the surfaces. Turn the pan upside down over the kitchen sink and tap it gently to get out the excess flour.
- Using an electric mixer, beat together the egg and sugar on medium speed for 30 seconds. Increase the speed to high and beat until very thick and quadrupled in bulk, about 10 minutes.
- While the mixer is running, sift together the flour, baking powder, and spices in a separate bowl.
- Add in the vanilla to the egg-sugar mixture and beat for a few more seconds. Turn off the mixer.
- Sprinkle the flour mixture over the egg mixture. Using a rubber spatula, gently fold in the flour mixture, then fold in the remaining 4 tablespoons butter.
- Scoop a heaping tablespoon of batter into each mold. The molds should be three-fourths full. Bake until the cookies are golden brown at the edges and the tops spring back when lightly touched, 10 to 12 minutes.
- Remove the pan from the oven, invert it onto a wire rack right away, and tap the pan on the rack to release the madeleines. If any of the cookies stick, use a butter knife to loosen the edges, invert and tap again.
- Let cool, dust with powdered sugar (optional), and serve warm. These are best eaten the day they are baked.
*Recipe adapted from American Girl Baking Cookbook*