Gluten Free Madeleines

In a medium bowl, measure out the dry ingredients. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs and sugar together until slightly lightened and frothy. Scrape down the sides, then add milk and whisk briefly to combine.

Add the flours to the egg mixture and whisk until just combined.

With the mixer running on med-low speed, slowly drizzle in the butter. Stop halfway through and scrape down the sides of the bowl with a spatula. Once all butter is added, whisk for 30sec - 1 min at medium speed. The mixture may look somewhat grainy.

Cover bowl with plastic wrap and chill in the fridge for at least 1 hour and up to overnight.

When ready to bake the madeleines, preheat the oven to 450^oF. Remove the batter from the fridge and stir. If it is too thick to pipe, allow to warm up on the counter for 15 to 20 minutes.

Using a piping bag fitted with a large diameter tip, pipe the madeleine batter into the mold.

Bake 9-12 minutes, or until puffed in the middle and browned around the edges. Immediately transfer to a wire rack and allow to cool.

To make the icing: whisk together powdered sugar and juice from the lemon in a small bowl. Start by juicing half the lemon and then add more to reach the desired consistency.