Gluten Free Chocolate Madelines
These gluten free madeleines are soft, buttery, and dipped in silky dark chocolate, then sprinkled with toasted hazelnuts. A stunning and irresistible French-inspired treat!
Ingredients
- 2 Eggs
- 100 Grams Sugar
- 3 Grams Vanilla
- 95 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 22 Grams Cocoa Powder
- 1 Gram Salt
- 113 Grams Melted Butter
- 2 Grams Baking Powder
- 30 Grams Milk
- Dark Chocolate (For Dipping)
- Hazelnuts (For Decorating)
Instructions
- In a stand mixer with the whisk attachment, add in the eggs, and sugar. Whisk them until they have come together and then turn up the speed to medium/high until it is at ribbon stage. This is when it falls off the whisk in a complete ribbon, expanded in size and is very pale.2 Eggs, 100 Grams Sugar
- Whisk in the vanilla.3 Grams Vanilla
- Fold in the flour, baking powder, salt, cocoa powder until just combined.95 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 22 Grams Cocoa Powder, 1 Gram Salt, 2 Grams Baking Powder
- Add in the melted butter and milk and fold gently until just combined.113 Grams Melted Butter, 30 Grams Milk
- Cover the bowl, and put it into the fridge for at least 2 hours until fully chilled. You can also prep this the day before baking.
- When you are ready to bake preheat the over to 350F.
- Put the Madeline pan into the fridge to get it cold.
- When the oven is preheated, brush the inside of the cold Madeline pan with melted butter. Then scope about a tablespoon amount into each Madeline spot. Place the pan on a larger baking pan to make it easy to remove from the oven later.
- Bake for 10 minutes. Remove it from the oven. Allow them to sit in the pan for 1-2 minutes. Then flip them onto a parchment covered pan. I do this so they do not leave marks on the Madeline’s.
- Once they are fully cooled, melt dark chocolate in the microwave. Dip the Madeline into the chocolate and place it on a parchment lined tray. Sprinkle on it crushed hazelnuts. Enjoy!Dark Chocolate, Hazelnuts