If you know me well, you know I’ve got a soft spot for France.
My parents live there, I’ve spent my life flying back and forth from there, it’s been my home many times, and it is a country full of people as obsessed with baking and pastries as I am.
Including one of my all time favorite treats: madeleines.
I mean, common people, it’s NUTELLA!
While I have yet to try perfecting a gluten-free version, something tells me my unstoppable Bob’s Red Mill All Purpose gluten-free flour will do the trick (tip: always sift it and add 1/4-1/2 cup of what an original recipe calls for).
Either way, I’m planning on buying a bigger madeleine pan this season because these little babies make the most beautiful gift. Wrap it up, tie a bow on it, and maybe pair it with some hazelnut hot chocolate? Oui, merci!
- ½ lemon
- 3 eggs
- 150 grams of melted butter
- 150 grams of flour
- 1 teaspoon baking powder (levure chimique)
- 150 grams cane sugar
- 16 teaspoons of Nutella
- Zest half of a lemon.
- Mix the flour with the baking powder.
- Beat the eggs with the sugar in another bowl.
- Add the flour mixture, the lemon zest and the melted butter until well mixed.
- Let the dough rest in the refrigerator for 1 hour.
- Preheat the oven to 190 degrees Celcius (410F)
- Fill the madeleine molds half way with dough
- Put a spoonful of Nutella on top and push it into the dough
- Fill the molds up to ⅔rds full with the rest of the dough
- Put in the oven for 10 minutes
- Bake until the madeleines are golden.
- Take madeleines out of the oven and let cool for five minutes before eating!