Madeleines- little airy cakes

Growing up I learned to become a bit of a dessert snob. My family were great bakers but also knew the best bakeries around and what special treats to buy. I knew what was what and enjoyed all the sugary goodness. One of my favorites was the super simple but oh so delicious madeleines.

Now if you don’t know what a madeleine is I can only describe them as shell shaped buttery clouds that melt in your mouth!

They really are so easy to make and well worth the cost of the pan necessary to make them. This recipe has all the French culinary goodness without any of the allergens! So without further ado here is the steps necessary for madeleines!

Grease and flour your madeleine pans (this recipe makes about two dozen cookies)

Now soften margarine and melt it in the microwave. Set this aside so it can be room temperature.

Mix the sugar, pumpkin puree, salt, guar gum, and baking soda together.

Then add the vanilla, water and milk. Mix well.

Next add the vinegar. This should almost double the batter in size.

Now add the flour and stir until well combined.

Drizzle the margarine over the batter and mix vigorously until well combined.

Scoop about a tablespoon of the batter into each madeleine well. This will be about 2/3 of the way full.

Bake for 11 to 13 minutes until top has puffed up nicely.

Let cool in the pans for about five minutes before popping them onto a wire rack shell side down to cool completely.

Now you can eat them as is or sprinkle some powdered sugar on them.

Store in an airtight container for up to three days.

They are perfect little clouds that go with a nice warm cup of tea on a cold winter’s day or by themselves by the plate full. No matter how you eat them they will not last long!

Enjoy!