Gluten Free Double Chocolate & Coffee Madeleines Recipe

Light and indulgent, these gluten free double chocolate and coffee madeleines are a tea time French treat!

Yield: 18 madeleines
Prep time: 4 hours
Cook time: 15 minutes

Gluten Free Double Chocolate & Coffee Madeleines

Madeleines are a real labor of love. That's no typo up there, it literally takes four hours to make the batter, but don't be deterred! There's only about 20 minutes of hands-on work, making that four hours slightly deceptive. Madeleines are certainly a test of patience and will power, as most French patisserie is.

Just one bite of these light, chocolatey cakes and you'll be glad you put in all the effort to make them. Quintessentially French, they're dainty little treats that are best baked after the batter has been shocked in a cold fridge. Chilling the cake mix gives madeleines their distinctive hump; the nifty seashell pattern is compliments of the pan they're made in. My version of this classic French cake is made with gluten-free flour, so it's suitable for coeliacs. I've also added in some cocoa and a good, strong shot of coffee and an extra hit of chocolate. Sprinkling them with  icing or confectioner's sugar is optional, but dunking them in your cuppa isn't.

That's my preferred method of devouring a madeleine, drenching it in milky, slightly sweetened English breakfast tea. Or using one to skim the foam off the top of an indulgent, silky cappuccino. I first heard about madeleines in college during a lecture on Proust.

I first tasted a madeleine in Spain, when after lazy days on the beach or beside the pool, I'd unwrap a perfectly golden madeleine and eat it overlooking the Mediterranean Sea. Or in the mornings, before the sun got too intense, I'd sit with a cup of tea, my book and madeleines.

Ingredients:

For the gluten free double chocolate & coffee madeleines
1/2 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon honey
1 medium egg yolk
2 medium egg whites
25 grams cocoa powder, sifted
30 grams brewed coffee
70 grams butter, melted
75 grams gluten-free all purpose flour
100 grams caster sugar
handful chocolate chips

Instructions:

Gluten Free Double Chocolate & Coffee Madeleines

1. Combine the butter, egg yolk, honey and vanilla in a bowl and whisk together.
2. Whisk the egg whites until stiff in the bowl of a stand mixer.
3. Sift the rice flour, baking powder, caster sugar and cocoa into a large bowl.
4. Fold the butter and honey mixture into the flour and sugar so that a stiff paste forms.
5. Dividing the whites into thirds, fold each third gently into the  butter and flour paste so that it loosens and is fully incorporated.
6. Cover the batter with a layer of plastic wrap. Push the plastic wrap inside the bowl so that it is touching the batter to prevent a skin from forming.
7. Chill in the fridge for up to three hours.
8. Preheat the oven to 180c/350f.
9. Dust a metal madeleine pan with icing or confectioner's sugar and a bit of cocoa. If you're using a silicone pan, skip this step.
10. Spoon a bit of the madeleine mix into each individual shell. Don't worry about smoothing the batter, it will spread as it bakes.
11. Bake for 10 to 15 minutes or until cooked through and the madeleines are springy when pushed.
12. Allow to cool.

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