2-3teaspoonslemon juicedepending on how thick you want your icing
Preheat the oven to 350º F.
In a large bowl, add your dry ingredients and whisk to blend.
Add your wet ingredients into a smaller bowl and whisk to blend.
Pour your wet ingredients into the dry ingredients and mix until they are just barely mixed. Do not overmix your batter.
Allow the batter to rest for 10 minutes.
Spray your madeleine pan with coconut oil, or grease with butter.
Add some batter to each madeleine section.
Bake for 10 minutes until they are firm to touch on top.
Cool then dust with powdered sugar.
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
Try not to overmix your batter. Your madeleines will be lighter if you don't overmix the batter.
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.