Art of Gluten-Free Baking/http://artofglutenfreebaking.com
-adapted from Paris Sweets, by Dorie Greenspan
Special Equipment Needed
-madeleine pan
-hand mixer
-plastic wrap
-waxed paper
Ingredients
3/4 C (110g) Jeanne's Gluten-Free All-Purpose Flour Mix
1/2 tsp baking powder
5 TBL (70g) unsalted butter, melted and slightly cooled
2 large or extra large eggs, room temperature
1/2 C (95g) granulated sugar
2 tsp vanilla extract
Grated zest of 1 lemon
Optional: 1/2 C semi-sweet chocolate chips, melted to dip cookies in
extra melted butter and tapioca flour for pans
In a small bowl, mix together flour and baking powder, set aside.
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In a large bowl, beat together the eggs and the sugar until they are light in color and have thickened--3-4 minutes. Beat in vanilla and lemon zest. With a rubber spatula, fold in the flour mixture, then fold in the butter
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Cover the batter with plastic wrap, making sure the wrap touches the surface of the batter to create an airtight seal. Chill in the refrigerator for at least 3 hours. Chilling helps the batter develop the characteristic crown, known as the "hump" or "bump". You can keep the batter chilled in the refrigerator for up to 2 days.
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When you're ready to bake the madeleines, preheat the oven to 400 degrees F.
Brush melted butter on the madeleine molds and dust with tapioca flour, tapping out the excess. Fill each mold with batter, stretching it so it covers the length of each mold. Don't worry about smoothing out the batter--it will become even as it bakes.
Bake for about 11-12 minutes--until the underside is golden brown and the tops spring back when you touch them. Remove cookies from the molds onto a wire cookie sheet to cool completely.
For chocolate-dipped cakes:
-melt about 1/2 C of chocolate chips in a double boiler until just melted
-take the pan off of the heat and tip to the side, so the chocolate pools to one area
-dip half of each cookie lengthwise in the chocolate and put on wax paper to cool completely
Makes about 20-24 cookies
Enjoy!