Economical Express Madeleines

Ingredients

• 250 g Type 45 flour (Sift before use)
• 11 g Baking powder (One standard sachet)
• 150 ml Sunflower oil (Neutral oil)
• 100 ml Olive oil (Mild olive oil, adds lemon flavor)
• 250 g Granulated sugar (White granulated sugar)
• 1 sachet Vanilla sugar (About 8 g)
• 125 g Lemon yogurt (A standard 125 g pot, plain or flavored)
• 1 lemon Lemon zest (Only the yellow part, avoid the bitter white)
• 30 ml Lemon juice (Juice of one pressed lemon, strained through a sieve)

Instructions

1. Whiten the sugar

   In a large bowl, pour the granulated sugar and the packet of vanilla sugar. Using the electric mixer, beat until the mixture turns white and doubles in volume.

   Time: PT3M

2. Incorporate the yogurt and lemon

   Add the lemon yogurt, the finely grated lemon zest, and the previously strained lemon juice. Mix gently until homogeneous.

   Time: PT1M

3. Add the oil blend

   Pour the 150 ml of sunflower oil then the 100 ml of olive oil into the bowl. Stir quickly to fully incorporate the oils into the previous mixture.

   Time: PT1M

4. Fold in the flour and baking powder

   Add the sifted flour and the baking powder. First stir with a spatula to avoid lumps, then finish with the mixer on low speed until a smooth batter is obtained.

   Time: PT2M

5. Prepare the molds

   Place the paper liners in the madeleine pan. Fill each liner using a funnel or a spoon, leaving about 0.5 cm of headspace at the top.

   Time: PT3M

6. Thermal shock – chill

   Preheat the oven to 180 °C. Meanwhile, place the filled pan in the refrigerator for 10 minutes to cool the batter.

   Time: PT10M

   Temperature: 180°C

7. Bake

   Put the pan in the oven and bake for 15 minutes at 180 °C until the edges are golden and the centre is cooked. Check doneness with a knife tip that should come out dry.

   Time: PT15M

   Temperature: 180°C

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

0,5 g

Ingredient Substitutions

• Instead of Type 45 flour: All‑purpose flour
• Instead of Baking powder: Baking soda (½ tsp)
• Instead of Sunflower oil: Canola oil
• Instead of Olive oil: Grape seed oil
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: Vanilla extract (½ tsp)
• Instead of Lemon yogurt: Plain Greek yogurt + lemon juice
• Instead of Lemon zest: Lime zest
• Instead of Lemon juice: Lime juice

Equipment Needed

• Large bowl
• Electric mixer (or whisk)
• Liquid measuring cup
• Kitchen scale
• Zester or fine grater
• Lemon press or citrus press
• Fine sieve
• Funnel or ice‑cream scoop
• Madeleine / cupcake pan
• Paper liners
• Oven
• Refrigerator

Critical Steps — Do Not Skip

• Whiten the sugar until it doubles in volume
• Fold in the flour without over‑working the batter
• Chill the batter in the refrigerator before baking to achieve the thermal shock

Chef Tips from the Video

• Use Greek yogurt for an even more moist texture
• Add a pinch of salt to enhance the lemon flavor
• Lightly sprinkle pearl sugar before baking for a crunchy finish

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Pack individually and freeze up to 1 month.

Room temperature: At room temperature, 1‑2 days in a sealed container.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator for 12 hours before baking
• Baked madeleines freeze very well; simply reheat them slightly in the oven before serving