Madeleines

Name: Madeleines
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 6 tablespoons Sorghum Pastry Blend; 1 teaspoon baking powder; 1 pinch salt; 2 large eggs; ¼ cup sugar; 1 tablespoon honey; 1 tablespoon light brown sugar; 2 teaspoons lemon zest; Nonstick cooking spray; Powdered sugar, as needed for dusting

Prep Time

20 Minutes

Make Time

12 Minutes

Yield

About 16 Madeleines

Sorghum Form

Flour

Madeleines originate from a town in Northeastern France named Commency.

It is thought that they were created by a Pastry Chef in the 18th century named Madeleine working for a Noble in the area. It is said that the nobleman and his family loved the pastry so much that they named them after the pastry chef and it became extremely popular all around Commency and later on all of France.

The deliciousness of the pastry has withstood the test of time and has become an iconic piece of French Pastry ever since.

This recipe sticks with the traditional madeleine recipe, but is gluten-free thanks to the pearled sorghum flour as its base ingredient.

The same classic lightly, fluffy, sponginess is still preserved and we know any madeleine lover will love this recipe!

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Ingredients

6 tablespoons Sorghum Pastry Blend
1 teaspoon baking powder
1 pinch salt
2 large eggs
¼ cup sugar
1 tablespoon honey
1 tablespoon light brown sugar
2 teaspoons lemon zest
Nonstick cooking spray
Powdered sugar, as needed for dusting

Instructions

Melt the butter in a small pan over low heat, or in the microwave until just melted. Allow to cool until warm.
Sift the flour, baking powder, and salt together in a large mixing bowl.
Whisk together the eggs, sugar, honey, brown sugar, and lemon zest until smooth.
Mix the flour mixture into the wet ingredients, stirring until all the flour is incorporated.
Add the melted butter and gently mix until just combined.
Cover and refrigerate the batter for at least 1 hour or up to 24 hours.
Pre-heat oven to 400°F.
Spray a large madeleine pan with non-stick spray or brush with butter.
Pour the batter into a piping bag with a round tip
Fill each of the madeleine molds about ½ to 2/3 full.
Lower the oven temperature to 375°F and bake for 6 minutes, rotate the pan and bake for another 6 minutes. The center of the madeleines should be raised, and the edges should be lightly browned.
Remove from the oven and turn out onto a sheet of parchment with the non-molded/bump side facing up.
Allow to cool until just warm and dust with powdered sugar.