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1
Preheat the oven to 400F.
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2
Grease your madeleine pan.
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3
Melt the shortening in a small microwave-safe bowl and set aside.
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4
In the bowl of a stand mixer fitted with the paddle attachment, combine the egg replacer, granulated sugar, lemon juice, vanilla, and yellow food coloring.
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5
Mix on low speed to combine, about 20 seconds, then increase the speed to high and beat until very light and lemon colored, about 2 minutes.
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6
Mix in the lemon zest on low speed, about 10 seconds.
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7
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
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8
Add the melted shortening to the mixer, and combine on low speed for about 20 seconds.
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9
Add the fl our mixture, then the yogurt.
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10
Beat until smooth.
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11
Spoon a scant 1 1/2 tablespoons batter into each madeleine shell, and smooth down to fill the shell, using a butter knife or the back of a spoon.
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12
Do not overfill the shells or they will overflow when they rise in the oven.
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13
Bake for 18 to 20 minutes, or until golden.
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14
Immediately remove the madeleines from the shells to a cooling rack by inserting a butter knife under one end, and flipping the madeleines out onto the rack, ridged side up.
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15
Repeat until all the batter is used, greasing the madeleine pan each time.
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16
Once theyve cooled to room temperature, sift a little confectioners sugar over the tops.
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17
Store tightly covered if not serving right away, though theyre best when fresh.
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18
They also freeze well.
