Madeleines - French Shell Cookies – Gluten-free version

👨‍🍳 Method

For the Egg and sugar foam

1. 1
   Melt the butter and let it cool slightly.

   Small saucepanorMicrowave
2. 2
   Whip the eggs and sugar, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.

To assemble

1. 3
   Add the vanilla and lemon zest.
2. 4
   Sift the gluten-free flour blend and baking powder into the mixture and Fold gently.

   ⚙ FoldingSilicone spatulaSifter
3. 5
   Add the melted butter and Fold gently until the batter is smooth.

   ⚙ FoldingSilicone spatula
4. 6
   Cover and refrigerate at least 1 hour.

   Refrigerator
5. 7
   Preheat the oven to 200°C (390°F), grease the madeleine pan with the oil.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 8
   Add a spoonful of batter to each cavity of the madeleine pan and bake 10–12 minutes until golden.

   Madeleine panOven