Cost Breakdown

Critical Success Points

• • Whisk eggs and sugar until the mixture doubles in volume.
• • Add the oils very slowly while mixing to keep the batter airy.
• • Do not over‑mix after adding flour; stop when the batter is smooth.
• • Allow the batter to rest, first 30 min, then a second 10 min after filling the molds.
• • Start baking at 190 °C then reduce to 180 °C to finish – this creates the classic madeleine hump.

Safety Warnings

• • Handle the hot oven and baking tin with oven mitts to avoid burns.
• • When whisking for several minutes, be careful not to strain your wrist; take short breaks if needed.