Gluten-free Macadamia and Lemon Madelines with Cardamom Custard
Gluten-free Madelines so simple to make you’ll be able to whip a batch in close to no time. Zesty with a delicious crunch of chopped macadamias. Perfect treat for Mum this Mother’s Day. They are also dairy-free, low sugar / sugar-free and almost paleo.
As the case may be with many things nowadays, I had my first fluffy and warm Madeline cookie not in Paris, or France for that matter, but here in Australia. It was on a cold winter’s morning that we arrived at Cumulus Inc in Melbourne, famished, having missed our dinner reservation the night before because I managed to fall asleep.
The queue for a table was long, but the wait sweetened with steaming mugs of flat whites and a couple of zesty Madelines, fresh from the oven. The infatuation remained, way past the couple of minutes it took to enjoy every bite, down to the very last crumb.
And so, this Mother’s Day I’m treating myself to a batch of these freshly-baked gluten-free Madelines (most recipes call for flour and butter – this use doesn’t use either). And I think you should, too. Assisted perhaps by your little ones and your significant other – share to your Facebook to leave them a hint.
The cardamom and vanilla custard is an optional extra, and of course you can make it dairy- and egg-free from this recipe using a pinch of ground cardamom instead. Either way it’s a luxurious addition to an already special treat.
- For the Lemon and Macadamia Madelines:
- 2 eggs, separated
- 2.5 tablespoons unrefined Demerara sugar or granulated stevia (Natvia)
- 1 teaspoon natural lemon essence
- zest from 1 lemon
- 2 tablespoons macadamia oil or melted coconut oil, plus extra for greasing
- ¼ cup finely chopped macadamias
- 1 cup blanched almond meal
- ¾ teaspoon baking powder
- 1 cup milk of your choice
- 8 cardamom pods, bruised
- 1 teaspoon vanilla extract or ½ teaspoon vanilla powder
- ¼ cup rice malt syrup
- 3 egg yolks
- 1 tablespoon unrefined icing sugar or milled granulated stevia (Natvia)
- In a medium bowl whisk together the egg whites until stiff peaks.
- In a large bowl whisk together the yolks and sugar or granulated stevia until pale and fluffy. Add lemon essence, lemon zest, oil and chopped macadamias. Add the almond meal and baking powder and add to the egg yolk mixture. Mix well - the mixture will be a little stiff. Add beaten egg whites and mix with a wooden spoon to incorporate.
- Grease a 12-hole Madeline tin with extra oil.
- Divide mixture between the 12 moulds, only enough to fill the form and sit flat with the surface.
- Place in the pre-heated oven for 12-15 minutes or until the Madelines are slightly risen and turning golden. Remove from the oven and cool on a wire rack in tins for 10 minutes before serving.
- Place milk, cardamom pods, vanilla and rice syrup in a small saucepan. Set over medium heat and bring to a rolling simmer, stirring. Reduce heat and simmer on low for 10 minutes for the milk to infuse.
- Place yolks in a heat-proof bowl and whisk. Once the milk is ready, remove from heat and add about ¼ cup of the hot milk to the yolks, while whisking to prevent the yolks from cooking. Once incorporated, add another ¼ cup milk and whisk.
- Return milk to low heat and pour in the yolk mixture. Heat, stirring on low until the custard thickens - do not boil or it will scramble and split.
- Remove from heat, allow to cool for 15 minutes and thicken before serving, whisk just before to get rid of the "skin" formed.
- Serve Madelines tableside, dusted with a little icing sugar and with a bowl of still warm (or cool) cardamom custard on the side for dipping.