Skyr and vanilla madeleine. Gluten-free
Fluffy and delicious.
Ingredienti
- 2 eggs
- 110 g of brown sugar
- 160 g of gluten-free flour
- 25 g of coconut flour
- 120 g of soft butter at room temperature
- 30 ml rice milk
- 1 tablespoon of linden honey
- 40 g of skyr
- 14 g of baking powder
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Istruzioni
- Preheat the oven to 185°C.
- Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
- Whisk together the eggs, sugar and honey in a bowl until frothy. Lightly whisk in the butter and the remaining ingredients.
- Fill well every shell of the madeleine pan with 1 full tablespoon of batter.
- Place the pan in the freezer for at least 5 minutes.
- Bake for 13 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Remove the madeleines from the oven and let cool for 2 minutes.
- Transfer the madeleines to a wire rack and leave until they are completely cooled.
Note
L'école française sais that the colder the dough is kept, the more likely it is that the madeleine will form the classic bump on the back.
The ideal would be to prepare the dough of the madeleines the night before and leave the dough to rest in the fridge all night. I have experimented that dividing the dough into the madeleines tray shells and putting it in the freezer for about 5-10 minutes, has the same effect.
The ideal would be to prepare the dough of the madeleines the night before and leave the dough to rest in the fridge all night. I have experimented that dividing the dough into the madeleines tray shells and putting it in the freezer for about 5-10 minutes, has the same effect.