Easy Madeleines With Gluten-Free Option

Recipe by Jubes
READY IN: 40mins




  • Preheat your oven to 180°C or 160°C if you have a fan-forced oven.
  • Melt the butter in a saucepan over a medium heat.
  • Brush your madeleine mold with a little of the melted butter using a pastry brush and dust the mold lightly with some extra flour (use gluten-free if required). Shake off any excess flour and set aside.
  • Cook the rest of the butter for about 5 minutes, until the butter turns a golden brown and gives off a nutty aroma. Be careful not too burn the butter!
  • Remove the butter from heat and transfer to ceramic bowl to prevent butter cooking further. Set aside to cool.
  • Sift the icing sugar and flour into a medium sized bowl. Then stir in the ground almonds/ almond meal.
  • In another bowl, whisk the eggwhites until frothy.
  • Add the almond and sugar mixture to the eggwhites and whisk to combine. Whisk in the brown butter and honey.
  • Spoon the batter into the prepared moulds, filling almost to the top.
  • Bake 12 to 15 minutes or until madeleines are light golden and springy to touch. If using gluten-free flour, they may be a very light colour when cooked- really depends on the blend of flours that is in your vlended flour mixture.
  • Allow to cool slightly- about ten minutes and remove from the mould by tapping on hard surface. Then cool them on a wire rack.
  • Serve with some whipped cream and fresh strawberries for a special treat or 1/2 of each madeleine can be dipped in melted chocolate.
  • For a simple presentation- dust lightly with some extra icing sugar.