I have been fascinated by a recipe from Trembom-English Version for Buckwheat Madeleines. In this recipe, the buckwheat plays a starring role, rounded out in flavor by the almond meal and browned butter. Held together by egg whites, they are sweetened with powdered sugar and a teaspoon of honey. The Madeleines are gluten free.
They sounded delicious and I had to give them a try. So, I purchased several silicone Madeleine molds and baked up a batch one Sunday afternoon. They worked nicely and the cakes popped out easily. This recipe makes 18 regular sized Madeleines. Visit Trembom for the full text of the recipe.
They were delightful fresh from the oven and even several days later. We liked them best when they were frosted with a thin layer of dark chocolate icing.
To convert the grams to cups in the recipe, visit Gourmet Sleuth for the gram conversion calculator. They also have a calculator for converting Celsius to Fahrenheit.
The one note I would make about this recipe, is be careful as you fold the browned butter into the Madeleine dough. The butter will sit on top of the dough so go slowly, so some of the butter doesn't flip out of the bowl.
How did they go over? Everyone loved them, especially when they were frosted with chocolate.