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Gluten-free Madeleines with Cardamom Custard

Gluten-free Madeleines are so simple to make you’ll be able to whip a batch in close to no time. Zesty, lemony with a delicious creamy crunch of chopped macadamias. The perfect treat for afternoon tea. They are also dairy-free, and relatively low in sugar, although you can add a little extra to taste.

Gluten Free Lemon Madeleines Recipe

What are Madeleines?

Madeleines are small cakes, shaped like a long shell, originally from the Lorraine region in France. There are many legends surrounding their origins. Regardless, they have become a staple of the French cafe offering across the country.

So, are Madeleines cakes or cookies? They are often called Madeleine cookies in English, because of their small size and flat shape. However, texturally they are similar to cakes such as muffins.

Vanilla is the most popular and classic flavour. You can also find them dipped in dark or milk chocolate and sprinkled with chopped pistachios. Yum. But I quite like lemon Madeleines the best. They are zesty and full of zing.

Gluten Free Lemon Madeleines Recipe

What do you eat Madeleines with?

Traditionally, in France, Madeleines are baked and enjoyed fresh as part of a Sunday breakfast. Enjoy with a cup of coffee, tea or some custard served on the side.

I had my first fluffy and warm Madeline not in Paris, or France for that matter, but here in Australia at Cumulus Inc in Melbourne.

The queue for a table was long, but the wait sweetened with steaming mugs of flat whites and a couple of zesty lemon Madeleines, 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.

Gluten-free Madeleine Recipe

Traditionally Madeleines are made with butter, plain flour, sugar and eggs.

However, for a slightly more filling and gluten-free Madeleines recipe I used almond meal instead and swapped butter for some macadamia oil. Coconut oil would work just as well in this dairy-free recipe. See full printable recipe below.

While the following instructions are for lemon Madelines – I love the addition of lemon zest and buttery macadamias to the mix – you can make them plain vanilla. Simply skip the lemon zest and macadamias.

Gluten Free Lemon Madeleines Recipe

Serve with Cardamom Custard

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.

Gluten-free Lemon and Macadamia Madelines
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4.8 from 5 votes

Gluten-free Macadamia and Lemon Madeleines with Cardamom Custard

This Madeline recipe is completely gluten-free and dairy-free. It is low sugar and can be made using granulated stevia (Natvia) as well. The cardamom and vanilla custard is an optional extra, and of course you can make it dairy- and egg-free from my Coconut Custard recipe using a pinch of ground cardamom instead.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12

Ingredients

For the Lemon and Macadamia Madelines:

  • 2 eggs separated
  • 2.5 tablespoons unrefined Demerara sugar or granulated stevia (Natvia)
  • 1 teaspoon natural lemon essence
  • 1 lemon, zested
  • 2 tablespoons macadamia oil or melted coconut oil plus extra for greasing
  • 1/4 cup finely chopped macadamias
  • 1 cup blanched almond meal
  • 3/4 teaspoon baking powder

For the Cardamom Custard:

  • 1 cup milk of your choice
  • 8 cardamom pods bruised
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
  • 1/4 cup rice malt syrup
  • 3 egg yolks

To serve:

  • 1 tablespoon unrefined icing sugar or milled granulated stevia

Instructions

Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).

  • 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.

In the meantime make the custard, if using.

  • 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 1/4 cup of the hot milk to the yolks, while whisking to prevent the yolks from cooking. Once incorporated, add another 1/4 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.

To serve:

  • 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.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook

12 comments

Mel A May 8, 2015 at 10:29 am

These sounds delicious. Love the simple ingredients and adaptability. And don’t get me started on Lemon and Macadamias together! Brilliant.

Reply
Bam's Kitchen May 8, 2015 at 12:58 pm

So beautiful Martyna! Delicate and spring flavours. Just pinned!

Reply
Maureen | Orgasmic Chef May 8, 2015 at 5:29 pm

I love the pans and I adore the madaleines and the custard. The photos are wonderful!

Reply
Liz (Good Things) May 15, 2015 at 8:53 am

Just beautiful, Marty xo

Reply
How to Make Gluten-Free Lemon Madelines June 12, 2015 at 11:09 pm

[…] Find the recipe for the accompanying custard sauce here. How to Make Gluten-Free Lemon Madelines   Print This Madeline recipe is completely gluten-free and dairy-free. It is low sugar and can be made using granulated stevia (Natvia) as well. The cardamom and vanilla custard is an optional extra, and of course you can make it dairy- and egg-free from my Coconut Custard recipe using a pinch of ground cardamom instead. Author: Martyna Angell Recipe Type: Baking, Dessert Cuisine: Gluten-Free Serves: 12 Ingredients For the Lemon and Macadamia Madelines: […]

Reply
Saskia July 2, 2015 at 8:53 pm

Those are drop dead gorgeous photos! Love the origami hearts. The recipe sounds beautiful, especially the cardamon custard. Have been looking for an excuse to buy a madeleine pan, although the husband is quite horrified at the amount of different-sized pans I have already. The drawer is set to explode.

Reply
Martyna @ Wholesome Cook July 2, 2015 at 9:39 pm

Haha! Thank you! Yes, I now store some of my baking pans on the wine rack. Much to the dismay of my wine-loving husband.

Reply
Kate Sullivan @ Cora and Bella July 14, 2015 at 6:18 am

Love this! I am gluten free and it’s hard to find stuff that I actually would like and that have reasonably easy to find ingredients! Trying these soon!
xo

Reply
Kate July 20, 2015 at 3:06 am

These sound amazing! Off to order myself a madeline tin asap…

Reply
Kris Letcher July 22, 2015 at 9:23 pm

Thanks for this recipe, it is good to see quality foods without gluten.
Kris

Reply
Kris Letcher July 22, 2015 at 9:25 pm

Thanks for the recipe. it is good to see quality food that is gluten free. I hope to try this recipe.

Reply
43 Paleo Macadamia Recipes | Paleo Grubs March 1, 2017 at 9:00 pm

[…] 17. Macadamia and Lemon Madelines With Cardamom Custard These delicate cookies are sweetened with stevia and made with almond flour and chopped macadamia nuts. The best part though, in my opinion, is the sweet cardamom custard you’ll serve with them. Replace the rice malt syrup with honey or maple syrup. […]

Reply

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