Spanish Madeleines

Ingredients

• 2 pieces Large eggs (room temperature)
• 150 g Granulated sugar (for batter)
• 1 orange Orange zest (finely grated)
• 1 lemon Lemon zest (finely grated)
• 100 g Sunflower oil (neutral oil)
• 20 g Extra‑virgin olive oil (adds subtle fruitiness)
• 120 ml Fermented milk (buttermilk) (can substitute regular milk + 1 tsp lemon juice)
• 15 ml Orange blossom water (optional, adds floral note)
• 200 g All‑purpose flour (sifted)
• 5 g Baking powder (double‑acting)
• 25 g Granulated sugar (for topping) (sprinkle on each madeleine before baking)

Instructions

1. Whisk eggs and sugar

   In a large bowl, crack the 2 eggs and add 150 g granulated sugar. Using the electric mixer on high speed, whisk for about 6 minutes until the mixture becomes very pale, mousse‑like and has doubled in volume.

   Time: PT6M

2. Add citrus zest

   Grate the zest of one orange and one lemon directly into the bowl. Continue whisking for another 6 minutes to fully incorporate the zest and release the aromatics.

   Time: PT6M

3. Incorporate the oils

   With the mixer on low, drizzle in 100 g sunflower oil followed by 20 g olive oil, adding them very slowly so the batter does not deflate. Once all oil is incorporated, whisk on medium for 1 minute.

   Time: PT2M

4. Add fermented milk and orange blossom water

   Pour in 120 ml buttermilk (or regular milk with a splash of lemon juice) and 15 ml orange blossom water. Whisk for about 30 seconds, just until combined.

   Time: PT30S

5. Fold in dry ingredients

   Sift together 200 g all‑purpose flour and 5 g baking powder. Sprinkle the dry mixture over the batter and fold gently with a spatula or whisk on low for about 1 minute, until the batter is smooth and homogeneous.

   Time: PT1M

6. First rest

   Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 30 minutes. This relaxes the gluten and improves the crumb.

   Time: PT30M

7. Preheat oven

   While the batter rests, preheat the oven to 190 °C.

   Time: PT10M

   Temperature: 190°C

8. Fill molds and second chill

   Fit a muffin tin with paper liners. Transfer the batter to a piping bag and pipe into each liner up to three‑quarters full. Sprinkle a light dusting of the topping sugar on each. Place the tin back in the refrigerator for another 10 minutes.

   Time: PT10M

9. Bake the madeleines

   Slide the tin into the hot oven. Bake at 190 °C for 8‑10 minutes, then lower the temperature to 180 °C and continue baking for an additional 6 minutes, or until the tops are golden and a knife inserted comes out clean.

   Time: PT14M

   Temperature: 190°C then 180°C

10. Cool and serve

    Remove the tin from the oven and transfer the madeleines to a cooling rack. Let them cool completely (about 15 minutes) before removing the paper liners and serving.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g