For Madeleines:

1) Pre-heat oven to 375.

2) Grease traditional madeleine mold pan. I found cooking spray worked best, but butter or shortening work as well if you prefer.

3) Combine white granulated sugar, light brown sugar and eggs in a large mixing bowl. Beat on high with a stand or hand mixer until creamy, about 4 minutes.

4) Add caramel, orange zest and salt. Beat to combine.

5) Gradually add in gluten free flour and mix until just combined.

6) Slowly drizzle in melted butter and beat until combined.

7) Spoon batter into madeleine molds. Smooth out with the back of a spoon. Make sure to spread length of mold. These won't spread much on their own. I preferred mine a little larger, so only made 18 per recipe. If you want a full 24, use slightly less than 1 spoonful per mold.

8) Bake for 10 minutes, or until tops are puffed and golden brown.

9) Invert the pans onto wire racks*. Cookies should release easily from molds.

* line counter with wax paper beneath wire racks for easy clean up after glazing.

For glaze:

1) In a small bowl, whisk together 1/2 cup powdered sugar, chopped pomegranate and April in Paris tea until fully combined.

2) Using a basting brush, generously coat tops of completely cooled madeleines. You will have plenty of glaze. Any extra will hold for a day or two if you want to make another round!

3) Allow to set for at least an hour to let glaze harden. Enjoy!