Easy French Madeleines (Lemon flavour)
Servings: 32 Madeleines
Ingredients
- 3 eggs
- 140 g sugar (⅔ cup)
- 1 sachet vanilla sugar (15g or 1 tbsp); or 1 tsp vanilla extract
- 15 g vegetable oil
- zest from 1 lemon
- 175 g flour (1.4 cups)
- 1 sachet baking powder (8g or 3 flat tsp)
- 150 g melted butter (1 ¼ sticks or 10 tbsp) (Plus some more to butter the mold)
- 50 ml milk (1.7 oz)
- Optional: 1 tsp poppy seeds
Instructions
- Combine ingredients: Whisk together eggs, sugar and vanilla sugar until dissolved. Then stir in oil and lemon zest. Now gently fold in flour and baking powder until you have a smooth dough. Now add milk, melted (but not too hot) butter and poppy seeds, and whisk into the dough until fully combined.3 eggs, 140 g sugar (⅔ cup), 1 sachet vanilla sugar (15g or 1 tbsp); or 1 tsp vanilla extract, 15 g vegetable oil, zest from 1 lemon, 175 g flour (1.4 cups), 1 sachet baking powder (8g or 3 flat tsp), 150 g melted butter (1 ¼ sticks or 10 tbsp) (Plus some more to butter the mold), 50 ml milk (1.7 oz), Optional: 1 tsp poppy seeds
- Refrigerate: Lightly press plastic foil on top of the dough to keep the moisture, and put it in the fridge for 2 hours or overnight. The temperature difference helps with the bump in the oven.
- Bake: Pre-heat the oven to 220 Celsius (428 Fahrenheit). Butter you mold and scoop in 1 tbsp per madeleine. The mould should only be full to ¾ to leave it room to grow without overflowing. Slide it in the oven and bake on 220 Celsius (428 Fahrenheit) for 2 minutes. Then turn it down to 180 and bake for another 4-5 minutes until golden.
- Serve: Let them cool for a bit, then enjoy fresh, topped with some icing sugar and a coffee.