Ultra‑soft Spanish Madeleines

Ingredients

• 3 units Eggs (medium‑size eggs)
• 80 g Milk (whole or semi‑skimmed milk, at room temperature)
• 1 sachet Vanilla sugar (approximately 8 g packet)
• 130 g Granulated sugar
• 150 g Sunflower oil (or melted butter)
• 1 zest Lemon zest (finely grated zest)
• 1 pinch Salt
• 7 g Baking powder (baking powder)
• 200 g Type 45 flour (all‑purpose flour)

Instructions

1. Prepare the ingredients

   Measure 80 g of milk, 130 g of granulated sugar, 150 g of oil, 200 g of flour, 7 g of baking powder, the zest of one lemon, the salt and set aside the 3 eggs and the packet of vanilla sugar.

   Time: PT5M

2. Mix eggs and sugars

   In the bowl, crack the 3 eggs, add the vanilla sugar and the granulated sugar. Whisk by hand until the mixture lightly foams (about 1‑2 minutes).

   Time: PT2M

3. Incorporate the milk then the oil

   Pour the milk in a stream while mixing, then add the sunflower oil in a continuous stream and mix until a homogeneous batter is obtained.

   Time: PT2M

4. Add the lemon zest

   Fold in the finely grated lemon zest and mix quickly.

   Time: PT1M

5. Sift the flour, salt and leavening

   In the bowl, add half the flour, the pinch of salt and the baking powder, sift, then add the remaining flour and sift again. Mix gently to avoid lumps.

   Time: PT3M

6. Chill

   Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour (ideally 2 hours) to let the batter relax.

   Time: PT1H30M

7. Preheat the oven

   Preheat the oven to 240 °C on convection mode.

   Time: PT10M

   Temperature: 240°C

8. Fill the molds

   Pour the batter into madeleine or cupcake molds, filling them only 2/3 full (or less for beginners).

   Time: PT5M

9. Lower the temperature and bake

   Place the molds in the oven immediately, then lower the oven temperature to 200 °C as soon as they are inside.

   Time: PT0M

   Temperature: 200°C

10. Baking

    Bake 13 to 15 minutes, watch for golden coloration and the forming hump. Remove from the oven as soon as the surface is lightly golden.

    Time: PT15M

    Temperature: 200°C

11. Unmold and cool

    Let the madeleines warm slightly for a few minutes, then unmold onto a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

240

Protein

3 g

Carbohydrates

22 g

Fat

12 g

Fiber

0.7 g