Buckwheat gluten free madeleines - Apricot Orange Blossom

Winter has settled over the capital but Confiture Parisienne and Gilles Choukroun, former starred and iconic chef, won't let the cold dampen their spirits. Gilles Choukroun offers you a recipe for gluten-free madeleines for your snack. 

Ingredients

• 150g of half-salt butter
• 62g of buckwheat
• 100g of powdered sugar
• 40g of almond powder
• 5 egg whites
• 1 tsp. honey

Recipe

1. Prepare a hazelnut butter. Melt it over medium heat in a heavy-bottomed saucepan. Once melted, the butter will start to foam. Stir with a wooden spoon. After 30 seconds, it changes its sound, it starts to sing... It then takes a beautiful amber-brown color with a hazelnut smell. Immediately transfer the butter to a cold container by straining it through a fine sieve, then let it cool to room temperature. If you wait too long, it will turn black.

2. Sift the flour and add the sugar and almond powder

3. Beat the egg whites until stiff and fold them into the mixture

4- Add the cooled hazelnut butter and the spoonful of honey 

5- Let rest for 2 hours then cook at 180° for about 15 minutes.