Madeleines
Preheat oven to 375°F. Lightly spray a madeleine pan with a nonstick cooking spray or grease lightly with olive oil.
- Cook20 min
- Total20 min
- Serves10
- LevelEasy
Ingredients
- 3 tsp. baking powder
- ¼ tsp. salt
- ½ cup white rice flour
- ½ cup + 2 tbsp. besan/chickpea flour
- 2 tbsp. tapioca flour
- 3 tbsp. potato starch
- ½ tsp. xanthan gum
- 1 cup confectioners sugar
- 1 tsp. apple cider vinegar
- ½ cup non dairy margarine
- ½ cup non dairy milk
Method
- Preheat oven to 375°F. Lightly spray a madeleine pan with a nonstick cooking spray or grease lightly with olive oil.
- In a large mixing bowl, whisk together the baking powder, salt, white rice flour, besan, tapioca flour, potato starch, and xanthan gum.
- the confectioner’s sugar, apple cider vinegar, margarine, and nondairy milk and mix on high speed (or very fast using a sturdy balloon whisk) for 2 minutes using a whisk attachment until the batter is fluffy and smooth.
- Spoon about 2 teaspoons of batter into the madeleine molds and spread evenly using a small knife. The cookie molds should be three-quarters full. Rap the pan on an even surface a few times to remove any air pockets.
- Bake for 11 to 13 minutes, or until dark golden brown on seashell side and light blond on the bottoms. Let cool before gently removing from the molds. Store in airtight container for up to 1 week.
