Maple Sugar Madeleines (GF)

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It’s common to find a few recycled jelly jars filled with egg whites in my refrigerator; left over from homemade ice cream or challah. I am always looking for recipes to put them to use without the the classic pairing of egg-whites to refined sugar (like a light angel cake, or crispy meringue). Of course there is the macaroon, but over do it and it gets boring.

A madeleine recipe in the February issue of Bon Appetit caught my eye. They shared a Lavender Honey Madeleine cookie recipe from the Hotel D’Europe in Avignon that called for egg whites. It turned out to be a very versatile recipe. I simplified the original, replaced the refined sugar, and added some orange zest to brighten up the flavor of these cake-like cookies. The original recipe also called for some all purpose flour in addition to the almond flour. I omitted the white flour for the version below, though it did work using either sprouted wheat flour or rice flour as a repalcement.

When using saved up egg whites in recipes the correct measurement for one egg white is 2 tablespoons. Egg whites can be stored in the refrigerator for 7-10 days. The Joy of Baking website also suggest freezing egg whites in ice cube trays for up to a month, though I have never tried that.

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Maple Sugar Madeleines
I use a mini-madeleine pan for this version, a regular size version does not work for an all almond flour base. You can also make these as mini-muffins if you don’t have a mini-madeleine pan. If you would like to make them in a regular size madeleine pan, replace 6 tablespoons of the almond flour with all purpose, wheat, sprouted wheat/spelt, or rice flour.

8 tablespoons melted butter or coconut oil
4 large egg whites (equivalent to 8 tablespoons egg whites) at room temperature
3/4 cup almond flour
1/4 cup maple sugar
2 tablespoons orange zest (the zest of one medium orange)

1. Preheat oven to 350 degrees.
2. Grease a madeleine pan and dust with almond flour or rice flour.
3. Beat all ingredients together with an electric mixer.
4. Spoon 1 teaspoon batter onto each madeleine mold.
5.  Bake about 12-15 minutes until tester inserted into center of cookie comes out clean and sides have begun to brown.
6. Remove cookies from pan and cool on rack.

More Madeleine Recipes

For another gluten-free madeleine recipe check out Nourished Kitchen’s Coconut Citrus Madeleines made with coconut flour.

This post is linked to The Nourishing Gourmet | Pennywise Platter Thursday.

Do you have a favorite use for leftover egg-whites? Any favorite madeleine recipes?

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