Gluten-Free Strawberry Lemon Madeleines with White Chocolate Dip

Hi Bakers,

Everyone needs a sweet little treat. Gluten-Free Strawberry Lemon Madeleines are fruity and sweet-tart with a rich dip of white chocolate. No crumbly cookies here…these have the same great texture as the madeleines with wheat. Make these pretty cookies for yourself or to share with someone special -Carolyn

Gluten-Free Strawberry Lemon Madeleines with a White Chocolate Dip

Adapted for gluten-free and modified from Just One Cookbook’s recipe for Green Tea Madeleines

Dry

3/4 cup Cup4Cup Multipurpose Flour

2 tablespoons blanched almond flour

1 tablespoon tapioca flour

3 teaspoons freeze-dried strawberry powder

1 teaspoon sweet rice flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon lemon zest

Wet

2 large eggs, room temperature

2/3 cup granulated sugar

1 tablespoon lemon juice

7 tablespoons butter, melted and cooled

White chocolate for dipping

Preheat oven to 375F. Grease and flour madeleine pans and set aside. Place freeze-dried strawberries in a bag and crush them into powder by rolling over them with a rolling pin.

Whisk dry ingredients together in a large bowl and set aside.

Beat eggs until light-colored and airy…about 4 minutes. Add granulated sugar gradually and continue beating until it is well combined. Next, add lemon juice and beat for one more minute. Add dry to wet and fold in until just mixed. Add half of the melted butter mixture and fold in until combined. Add the other half of the butter and fold in until just mixed. Spoon into greased and floured madeleine pans. The batter is thick and I flattened it into the pan before I put the madeleines in the oven. Bake for 11-15 minutes or until the cookies spring back in the center.  I like to rotate the pans halfway through the baking for even cooking. Cool on a rack. Dip in chocolate and decorate with berry bits. Madeleines are best eaten the day they are made. Enjoy!