Gluten-free Madelines are so simple to make you’ll be able to whip a batch in no time. This flavor is zesty with a delicious crunch of chopped macadamias.
By Martyna Angell
I’m treating myself to a batch of these freshly-baked, gluten-free Madelines (most recipes call for flour and butter – this use doesn’t use either). And I think you should, too.
The cardamom and vanilla custard sauce is an optional extra, and of course you can make it dairy- and egg-free from this recipe using a pinch of ground cardamom instead. Either way it’s a luxurious addition to an already special treat.Print
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.