My friend, Aaron, gave me a madeleine tin as a wedding gift. He’s been harrassing me to make some ever since. After a few months of requesting them in vain, he got so upset he moved to another state. After a few more, he’s now moving to another country.
Now the madeleines are here, unfashionably late, unable to undo the damage done.
This story may be only half true but he did offer me the madeleine tin and I am dedicating this recipe to him. And to all of you madeleine lovers out there.
My favorite part about madeleines is how they spring right back when I touch the little “belly” center with my finger. It’s something I’ve done since I was a child whenever I had a madeleine in front of me.
So dainty, so perfectly sized, so cute.
1/2 cup agave syrup
4 large eggs
7 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1/4 teaspoon salt
Grated zest of 1/2 lemon
1/2 cup brown rice flour
1/2 cup millet flour
1/2 teaspoon baking powder
Preheat the oven to 375 degrees Fahrenheit. Grease and flour two (12-madeleine) madeleine tins.
Beat the agave syrup with the eggs, butter, vanilla extract, salt and lemon zest in a medium mixing bowl until frothy.
Sift the brown rice flour, millet flour, and baking powder together; whisk them into the liquid mixture.
Spoon the batter into the molds, filling each one a little over halfway. Bake until the edges of the madeleines are browned, about 10 minutes.