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
2
Add the melted butter and the vanilla.
3
Add the gluten-free flour blend, baking powder and lemon zest and Fold gently.
⚙ FoldingSilicone spatula
4
Chill in the fridge 1 hour.
Refrigerator
5
Preheat the oven to 200°C (390°F).
⚙ 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
Fill the madeleine pan and bake 12 minutes.
Madeleine panOven
213calories
3 gprotein
24 gcarbs
12 gfat
● protein 6%● carbs 45%● fat 49%
Per serving (54 g), of 8 servings
For the Egg and sugar foam · To assemble ·
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Madeleine pan· 💡 Workaround, changes the dish: Muffin tin (Different shape)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
