These gluten-free chocolate madeleines are topped with pink icing and totally fabulous! They have a soft interior and a slightly crispy exterior, which makes them the perfect snack or dessert!
Madeleines are small sponge cakes originating from France. Typically, they're served with afternoon tea. They're the perfect after-school treat or little Valentine's Day gift.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. This recipe was inspired by my gluten-free sponge cake recipe and would go well with oven-dried oranges.
- gluten-free flour
- unsalted butter
- powdered sugar
- dark chocolate
- baking powder
- strawberry powder
- Granulated sugar
See recipe card for quantities.
Preheat the oven to 200 degrees and grease the madeleine pan with melted butter.
Melt the butter and chocolate together in the microwave and stir until completely combined.
Beat the eggs and sugar together in a large bowl
In a medium-sized bowl, combine the gluten-free flour, baking powder, and salt.
Add the dry flour mixture to the eggs and sugar and beat until combined.
Slowly pour in the butter and chocolate mixture and stir until combined.
Fill the madeleine pan using a teaspoon.
Bake the madeleines for 20 minutes.
In the meantime, make the strawberry icing by mixing the powdered sugar, strawberry powder, and water in a small bowl.
Once the madeleines are cooled and at room temperature, dip the tops of madeleines in the icing mixture and lay them on a sheet of parchment paper to cool.
Hint: Use a spoon to make sure the entire top of the madeleine is covered in icing.
- Almond flour - instead of gluten-free flour, you can use almond flour to make almond flour madeleines. Add an extra tablespoon of almond flour to the batter to make chocolate madeleines.
- Vanilla - you can make vanilla madeleines instead by omitting the cocoa powder and bittersweet chocolate.
- Icing - you can omit the icing for a plain chocolate madeleine.
- Orange chocolate - add orange zest to the batter for orange chocolate madeleines.
- Strawberry chocolate - add strawberry powder to the batter for strawberry chocolate madeleines.
See this strawberry butter recipe I made with strawberry powder HERE.
I have the perfect pan for you! Follow this link HERE to find the one I used.
They taste a lot like sponge cake. They're soft and chewy on the inside and a bit crispy on the outside. Delish!
Yes! I think chocolate and orange are always a good flavor combination. Add some orange zest to the madeleines to try this combo.
Traditionally, they are not gluten-free; however, in this recipe they are gluten-free.
You can serve tea, glasses of milk, or a large bowl of seasonal berries with madeleines.
I haven't tested a dairy-free version of this recipe. I'll report back when I have.
This recipe for chocolate gluten-free madeleines is not vegan.
- A handheld mixer or stand mixer - makes this recipe so much easier to make. Find my favorite one HERE.
- Madeleine pan - a madeleine pan is ESSENTIAL for this recipe. Find a good one HERE.
- A pastry brush - so nice for buttering the madeleine pan. The one I use is HERE.
You can store the madeleines for up to one day in an airtight container. The batter can be stored in the refrigerator for up to two days.
You can freeze the madeleines for up to 2 months. Make sure to wrap each one individually in plastic wrap.
Store the batter in the refrigerator between batches of madeleines.
Amazing Gluten-Free Chocolate Madeleines
- A handheld mixer or stand mixer
- Madeleine pan
- A pastry brush
- 3 ounces dark chocolate
- 6 tablespoons butter
- ¾ cup gluten-free flour
- 1 teaspoon baking powder
- 2 eggs
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup powdered sugar
- 1 tablespoon strawberry powder
- 1 teaspoon water
- Preheat the oven to 200 degrees and grease the madeleine pan with melted butter
- Melt the butter and chocolate together in the microwave and stir until completely combined
- Beat the eggs and sugar together in a large bowl
- In a medium sized bowl, combine the gluten free flour, baking powder, and salt
- Add the dry flour mixture to the eggs and sugar and beat until combined
- Slowly pour in the butter and chocolate mixture and stir until combined
- Fill the madeleine pan using a teaspoon
- Bake the madeleines for 20 minutes
- In the meantime, make the strawberry icing by mixing the powdered sugar, strawberry powder, and water in a small bowl
- Once the madeleines are cooled and at room temperature, dip the tops of madeleines in the icing mixture and lay on a sheet of parchment paper to cool.
- Wash hands after touching the eggs.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
Leave a Reply