Madeleine

Madeleine are the perfect afternoon snack. Light and fluffy with a buttery vanilla undertone that pair perfectly with a cup of coffee and a good book.

Lets be honest, Madeleine look beautiful, simple and delicious. But as Instagram proves, not just once, they are not that easy to make gluten free. Enter Einkorn, and yes, I know its not gluten free. However it is perfect for anyone who just can't do traditional wheat. And with that there are no more excuses.

Notes: if you use a silicone Madeleine pan your life will be much smoother. I have this one and love it. If you are using silicone there is no need to oil the pan and they will just pop out.  If you can eat wheat feel free to use 1 cup cake flour instead.

Madeleine
recipe adapted from Cooks Illustrated 
makes about 24

1 cup einkorn flour
1/4 tsp salt
2 large eggs + 1 egg yolk
1/2 cup sugar
1 tsp. vanilla extract
10 Tbs. unsalted butter, melted and slightly cooled

directions

Preheat oven to 375°F  and oil your Madeleine pan.
Whisk together flour and salt. In a large mixing bowl beat eggs until frothy, 3 to 5 minutes. Beat in sugar and vanilla extract and continue to mix until soft peaks form, another 5 minutes. carefully fold in flour mixture until just combined. Gently fold in melted butter into batter. When the batter is shiny and the butter is fully incorporated let the batter rest for 15 minutes. Spoon batter into Madeleine pan and bake for 10 minutes or until golden and just starting to brown on the edge. Let cool for 3 minutes and turn out onto a clean dish cloth to finish cooling, if you can wait that long.