Gluten-free spelt & hazelnut Madeleines

Preparation : 10 mn
Baking Time : 12 mn at 350°F (180°C)

ORGANIC INGREDIENTS (for about 24 pieces)
175g unstalted butter
175g granulated sugar
125g spelt flour
50g hazelnut flour
6g baking powder
3 medium-size eggs
A pinch of salt

DIRECTIONS
Preheat oven to 350°F (180°C). Leave butter at room temperature
In a bowl combine butter and sugar. Whisk until the sugar is totally dissolved.
Sift the two flours.
Separate the yolks to the egg whites.
Add the yolks to the butter/sugar mixture. Stir to combine.
Meantime, whisk the egg whites (with a pinch of salt) until stiff.
Incorporate the sifted flours to the butter/sugar/yolks mixture. Stir to combine.
At the end, incorporate the whisked egg whites little by little in folding for not deflating the batter.
Chill for about one hour.
Take a silicone madeleine mould and fill it with batter to the edge.
Bake for 12 minutes at 350°F (180°C).
Wait until cold before removing the madeleines from the mould.

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