This recipe for Paleo Madeleines is shared by Macy, the inspiring 17-year-old blogger behind Paleo Crumbs. Macy has faced serious health challenges with her empowered and positive spirit, and I’m honored to share her work with you today.
I am so excited and happy to be guest posting on Lauren’s blog today! My name is Macy and I blog over on Paleo Crumbs.
Lemon Paleo Madeleines
Today’s recipe is inspired by my love for France’s amazing and beautiful food, especially their gorgeous pastries. I was blessed to go with my family on a trip to Europe a few years ago, where we visited Paris-the “city of love” or as I like to think the” city of desserts.” One of my many favorite memories there was all of the amazing bakery windows filled with tons and tons of breath taking sweets. I love recreating recipes that are inspired from such fond memories from this trip and thought these Lemon Madeleines would be perfect to guest post today.
My family loved these little cakes and their sweet burst of lemon flavor. These Lemon Paleo Madeleines are great on their own or with a cup of tea (or coffee). Enjoy!
- ⅓ cup + 1 tbsp. coconut flour, available here
- ½ cup arrowroot starch, available here
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- 3 eggs at room temperature
- 1 tsp. pure vanilla extract
- ⅓ cup raw honey, recommended brand available here
- ¼ cup coconut oil, melted
- ¼ cup coconut milk, additive-free brand available here
- Zest of 1 lemon {about 1 tsp. }
- 1 ½ tbsp. lemon juice {freshly squeezed}
- Preheat the oven to 350 degrees. Grease two madeleine pans (available here) well with coconut oil or ghee.
- In a small bowl whisk together the coconut flour, arrowroot starch, baking soda, baking power, salt, and lemon zest.
- Crack the eggs separating the egg whites from the egg yolks into two separate bowls. Using a hand mixer, whip the egg whites into light and fluffy, set aside.
- In another bowl, beat together the egg yolks, raw honey, and vanilla. Mix in the coconut milk and lemon juice. Then pour in the melted coconut oil, while mixing on low.
- Slowly add in the dry ingredients to the wet and mix until incorporated, scrape down the sides of the bowl.
- Fold the egg whites into the batter.
- Use a cookie scoop to evenly divide the batter among the greased madeleine molds in the pans. You should fill the madeleine molds just about entirely.
- Place the madeleine pans in the oven, and bake for 10-15 minutes or until baked all the way through and a toothpick comes out clean.
- Let cool in pans for 5 minutes before turning over on a wire rack to take out of pan and cool. Enjoy with a cup of tea or on their own!
About Macy at Paleo Crumbs
Chronic illness forced a detour along Macy’s high school path leading to a hospitalization, multiple diagnoses and a feeding tube. This led Macy to create her blog, “Paleo Crumbs.” Macy believes in making the best of situations. She has discovered a new passions for photography, the power and knowledge of real food, and deepened her life long love for being in the kitchen. Although gastroparesis keeps Macy from consuming much in quantity, she finds it important to make every bite (and sip) count by packing it full of goodness and nutrients! Connect with Macy on Facebook, Pinterest and Instagram.
Please advise when to add egg whites?
Hi Anna! Sorry about that, Mix in the whipped egg whites after the dry ingredients until the batter is fully incorporated. 🙂
Thanks for the recipe!! It looks just like the real deal!!
have you ever tried to use soaked buckwheat flour?
wondering if that would still classify it as paleo. and what the consistency might be.
thanks
According to Dr. Loren Cordain, founder of the Paleo lifestyle, buckwheat (and its by-products) is not paleo and should be excluded when following a paleo diet.
Personally, I have never tried buckwheat anything, and am more than satisfied with the versatility of coconut flour.
Can you make them just on regular cookie sheet (minus the pans)?
Hi,
I really do not like the taste and texture of coconut flour, although coconut oil and cream are fine; what can I substitute the flour with.
Thanks
Is there a way to omit the lemon flavor to have simple Madeleines?
I would think just not adding the lemon zest/juice
I don’t have arrowroot starch but have tapioca starch. Will that work? Also if I am using lakanto granulated sugar how much should I substitute for the honey?
Tapioca starch usually substitutes 1:1 for arrowroot starch. I would not recommend substituting lankanto sugar for the honey, it will throw off the moisture.
Do you have a recommendation for adapting these to almond or vanilla flavored Madelines?
Is there a substitute for the eggs to make this AIP?
No, egg substitutes unfortunately won’t work here
Hi! I made this recipe today. I substituted melted Unsalted butter for coconut oil.
The flavor was amazing. The texture was perfect. The cookies would not release from the molds. I oiled them with coconut oil , and the cookies held fast to the molds. I had to scrape the molds to get the cookies out and they did not show their characteristic beautiful shape.
What could I do differently?
I am thinking to try again. I will measure ingredients more precisely. I spilled my flour mixture, so maybe there was less of it. I may have used too much honey or butter. I measured the butter as a solid; the melted quantity was more than 1/4 Cup. I really don’t know,
Any suggestions?