On Easter eve, I'm excited to share my latest recipe from a culinary collaboration with Sara.
Introducing Easter Madeleines: gourmet, fruity delights crafted without gluten or lactose.
A vibrant, festive treat perfectly paired with a flavorful tea.
Ingredients
– 35 g semi-whole rice flour
– 35 g corn flour
– 20 g cornstarch
– 70 g light cane sugar
– 1 tsp. gluten-free baking powder
– 2 eggs
– 2 tbsp. coconut milk
– 80 ml virgin coconut oil
– Juice of 1/2 lemon
– A few raspberries
– 1 pinch fleur de sel
The Batter
1. Preheat oven to 190°C (convection). Melt coconut oil and set aside. Weigh dry ingredients: flours, cornstarch, sugar, baking powder, salt; set aside.
In a bowl, whisk eggs. Add melted coconut oil, then lemon juice. Gradually incorporate dry ingredients. Mix until smooth. Add coconut milk for a glossy batter. Optional: Refrigerate 30 minutes.
Baking
2. Pour batter into silicone madeleine mold, filling halfway. Place a raspberry in each center. Bake 2 minutes at 190°C, then reduce to 150°C for 10-15 minutes (watch closely). Cool before unmolding.
Tea Time Pairing
For Easter, savor these madeleines with family or friends alongside Dammann Frères Easter Tea – a luxurious blend of vanilla and chocolate with fruity notes, ideal for spring celebrations.
