Madeleines (GF)

Madeleines
1/2 cup unsalted butter
2 eggs
1/2 cup sugar
1 tsp lemon juice
1 tsp vanilla extract
2-3 drops rose water
1 cup Bob's Red Mill 1-1 Gluten Free Flour
1/2 tsp baking powder
pinch of kosher salt

Icing
1 1/2 cup powdered sugar
2 tbsp milk
2 drops rose water
pink food coloring

Start by melting butter in a microwave or a pan. If using a pan, I would encourage you to brown the butter for a richer, earthy flavor. Set aside to cool.

Beat the eggs and sugar using an electric mixer with the whisk attachment on high until the eggs get very fluffy and light. This will take a couple minutes. Add lemon juice, vanilla extract and rose water and whisk until combined.

In another bowl, sift gluten free flour, baking powder, and salt together. Create a well in the center and pour in the egg mixture. Carefully fold the mixture until all of the flour is incorporated. Do not overmix. Cover the bowl and place in the refrigerator for 30 minutes to chill.

In the meantime, mix up your icing. Whisk together powdered sugar, milk, and rose water. Add food coloring and mix until smooth.

Preheat the oven to 350˚F and prepare your madeleine tray with oil or melted butter. I like to use a brush to coat thoroughly. Scoop a tablespoon of batter into each cavity. Bake for 9-10 minutes.

Allow cookies to cool before icing! You can dip, or drizzle with a spoon. Enjoy!

Happy Valentimes