The madeleine is a typical dessert of the town of Commercy, in the northeast of France. The original recipe calls for a considerable amount of butter, in this my version I decided to exclude gluten, dairy products and much of the sugar, these soft cookies are lighter, less sweet but still delicious. I suggest four ways to enjoy them, to the natural, covered with coconut or nuts or glazed with chocolate.
Ingredients 80 madeleine 4 cm x 2.5 cm:
- 135 g brown rice flour
- 150 g of pomegranate jam without sugar
- 30 g oil
- 30 g cashew cream
- 60 ml sparkling water
- 2 eggs
- 4 x g yeast cakes
- a pinch of salt
- hazelnuts to decorate
- coconut flakes to decorate
- 50 g dark chocolate 90% to decorate
- 2 teaspoon oil to decorate
Ingredients for icing
- 50 g of dark chocolate (my 85% of cocoa)
- 50 g of pomegranate jam (my sweetened with apple juice)
- 2 tablespoons of delicate flavor oil
How to prepare the madeleines
Sift the rice flour with the baking powder.
Mix in a bowl 150 g of jam with pomegranate 30 g oil cashew cream, then add sparkling water, a pinch of salt, the eggs and the last rice flour and baking powder.
Cover the bowl with a sheet of plastic wrap and put it in the refrigerator for 1 hour.
Oiling the molds from multiple madeleine (or other molds to your liking), distribute the mixture.
Bake at 180 ° C for 17 minutes.
Remove from oven and unmold immediately madeleine, let cool before serving, you can enjoy them as well or decorated or frosted.
How to prepare icing and decorate sweets
To decorate the madeleines heat 3 tablespoons of pomegranate jam, brush the madeleines with the jam and then dip one part into the flake coconut and another in the crunch of hazelnuts.
For frosted madeleines melt the chocolate with a pomegranate jam and oil.