Gluten-free Macadamia and Lemon Madelines 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
- 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
- 1 tablespoon unrefined icing sugar or milled granulated stevia
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.