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

Ingredient Substitutions

• Instead of Milk: almond milk (for lactose‑free version)
• Instead of Vanilla sugar: 1 tsp vanilla extract + sugar
• Instead of Sunflower oil: melted butter, rapeseed oil
• Instead of Lemon zest: orange zest
• Instead of Type 45 flour: T55 wheat flour

Equipment Needed

• Mixing bowl
• Whisk (or fork)
• Sieve or fine strainer
• Kitchen scale
• Plastic wrap
• Refrigerator
• Convection oven
• Madeleine or cupcake molds
• Ice cream scoop or tablespoon
• Cooling rack

Critical Steps — Do Not Skip

• Chill for at least 1 hour
• Preheat the oven to 240 °C then immediately lower to 200 °C
• Do not fill the molds to the brim
• Bake for 13‑15 minutes without exceeding

Chef Tips from the Video

• Use melted butter instead of oil for a richer flavor
• Lightly dust with vanilla sugar before baking for a slightly caramelized crust
• Cool the madeleines upside down on the rack to prevent the bottom from becoming soggy

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days

Freezer: Wrap individually and freeze up to 1 month

Room temperature: At room temperature up to 1 day maximum

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator
• Baked madeleines freeze very well and can be reheated in the oven for 5 minutes