Eve and I have a date every Tuesday morning. After we drop my son off at school we cross the street to Starbucks for some mommy-daughter time. Eve marches right in like she owns the place, picks out her chocolate milk, and then she searches for the madeleines. She is enchanted by their dainty shape. I think she feels a little like the Little Mermaid with her very own petite sea shell cakes.
Starbucks: you desperately need to stock some allergy friendly snack items! The only thing in the entire shop that I feel marginally safe with her eating are those prepackaged madeleines. They come three to a package and the allergy warning states that they are produced in a facility with almonds. Since Eve tested negative to almonds, I let her eat the madeleines. So far so good.
These madeleines, though, are a sneaky bunch who like to hide in the most obscure places. Sometimes they're tucked discreetly behind the biscotti on the front counter. At other times they're hanging out in the back, just waiting for Tuesday morning when Eve arrives requesting their presence. We've even found them, with the help of a barista detective, lurking with the napkins and sugar packets under the creamer counter. And, I'm sorry to say, there are times when they are no where to be found at all.
On these days we come home mildly disappointed. It's just not a mommy-daughter date without those madeleines.
I came up with this recipe for my little madeleine bon vivant, added all natural raspberry preserves because Eve loves raspberries, and I made it gluten-free for all my friends out there who can't eat traditional madeleines.
Now, when we head out on Tuesday morning I tuck three of these into my purse (one for her, one for me, and one to share as is our tradition), and our date is complete despite the elusive Starbucks' madeleines.
Gluten Free Raspberry Madeleines
2 large eggs
1/3 cup sugar
1 tsp pure vanilla extract (gluten-free)
1/4 tsp lemon zest
1 cup all purpose gluten-free baking mix (I use Arrowhead Mills)
pinch of salt
8 Tbsp melted butter, slightly cooled
2 Tbsp all-natural raspberry jam or preserves
Preheat your oven to 375 F (190 C). With an electric mixer, beat the eggs with the sugar until well combined. Beat in the vanilla, lemon zest, and salt. Add the gluten-free baking mix and beat until combined. Slowly pour in the butter while the mixer is running and beat until incorporated. Add the raspberry jam and carefully swirl into the batter with a fork.
Butter a 12-mold madeleine pan with a pastry brush and a little melted butter. Flour the molds with a little of your baking mix. Place one tablespoon of batter into each mold. Don't be tempted to over-fill the molds. The batter will rise and fill up the mold nicely.
Bake for 12 minutes or until the edges are golden brown. Allow to cool in the pan for a few minutes, then gently transfer to a plate or rack to cool completely. Just before serving sprinkle with powdered sugar. Makes 18 - 20 madeleines.
*a note on baking: I live in the mountains at 6000 feet. All of my recipes work well at high altitude. I haven't tested them at lower elevations, but I'd love to know how they turn out. Please contact me if you need help modifying them.
shared with: slightly indulgent tuesday, family time tuesday, hearth and soul, allergy free wednesdays, cybele pascal's allergy friendly friday, Made from Scratch Monday