From the Kitchen of: Pati’s Recipe
Gluten
free Chocolate dipped
Pumpkin
Mini Madeleines
|
Ingredients
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Batter:
2 large egg whites, at room temperature –
( or 6 Tbsp of Egg whites in the carton)
2 cup /1 box Gluten-Free yellow cake mix
(recommended: Betty Crocker GF Cake mix)
3 tablespoons Stevia(Truvia)
1 ½ tsp brown sugar
¼ tsp pure vanilla extract
1 Tbsp Pumpkin spice mix
¼ cup organic pumpkin puree(not pie
filling)
1-bag chocolate chips(Enjoy
Life-dairy-free) -Dipping
Directions
1.
Preheat oven to 375°F. Spray a mini madeleine pan
generously with non-cooking spray. Dust with GF flour.
2.
In a medium bowl, using an electric hand mixer beat the
egg whites until frothy. Add the cake mix, pumpkin pie spice, stevia, brown
sugar, pumpkin puree, vanilla and mix well on low speed.
3.
Spoon the batter into the prepared molds. Bake until the
edges are golden and the center of the cookies spring back when touched, about
15 to 16 minutes.
4.
Cool for 5 minutes. Using a small rubber spatula, remove
the madeleines and arrange scalloped side up, on a wire rack.
5.
Melt chocolate chips in double boiler or microwave.
Stir until
chips are melted.
6.
Dip a cooled madeleine into the melted chocolate with
scalloped side down, coating about 3⁄4 of the front and 1⁄4 of the back.
Place on wax
paper and allow them to harden.
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