French Madeleines made with gluten free flour and dairy free milk. Dipped in a fresh raspberry rose glaze.
- For the Madeleines:
- 1 cup vegan butter, melted (I use Miyokos cashew butter)
- Zest from 1 lemon
- Seeds from 1 vanilla bean
- 1 cup Gluten Free flour Blend (I use Bob’s Redmill)
- 1/4 tsp salt
- 1 1/4 tsp GF Baking Powder
- 3 large eggs at room temp
- 3/4 cups organic sugar
- For the Raspberry Rose Glaze:
- 2 cups powdered sugar
- Splash of lemon juice
- 1 drop Rose water
- 1/4 cup pureed raspberries, strained (1 teaspoon at a time)
- Edible rose petals and dried raspberries (crushed) for garnish (optional)
- For the Madeleines:
- Melt the vegan butter in a pan. Heat for roughly 10 minutes on medium until it begins to brown.
- Transfer the melted butter to a dish and pour in the lemon zest and vanilla bean.
- Whisk together the flour, salt and baking powder in a bowl and set aside.
- In the bowl of a stand mixer, whisk the eggs on medium and gradually pour in the sugar.
- Whisk the sugar and egg mixture on medium high for roughly 3 minutes.
- Using a rubber spatula, fold the flour mixture into the eggs and sugar, just until combined.
- Then fold the butter into the mixture until combined, cover, and transfer to the fridge for 4 hours.
- Pre-heat the oven to 375 degrees.
- Spray each cavity of the madeleine pan with cooking spray or butter until evenly distributed.
- Spoon level teaspoons of batter into the center of each madeleine cavity. The batter will spread in the oven.
- Bake for 10 minutes, or until golden brown.
- Transfer to a cooling rack. Once cool the madeleines are ready for glaze.
- Raspberry Rose Glaze Instructions:
- In a stand mixer, mix together powdered sugar and lemon juice.
- Add raspberry puree 1 spoonful at a time mixing thoroughly until incorporated.
- When your glaze is ready, it should be a thick slow dripping dip consistency. If it seems too thick add a splash more raspberry puree.
- Dipping instructions:
- Dunk the tops or sides of the madeleines into the glaze.
- Sprinkle with edible rose and dried raspberries.
- Allow the glaze to set for at least 20 minutes. You can even place the madeleines in the fridge to chill quicker.
Please allow 4 hours time for the batter to sit. This is in addition to the prep and cook time.
This recipe is adapted by bakerbynature.com. Please visit Ashley’s website for the classic, non GF French Madeleine recipe.
Keywords: french madeleines, raspberry, rose, gluten free, baking, dairy free, dessert