Classic French Mini Madeleines Recipe

In this video a classic of the French cuisine: Vanilla Mini Madeleines recipe with lemon zest.

Ingredients:
– 130g all purpose flour
– 4 eggs
– 118g butter
– 100g caster sugar
– 30g brown sugar
– 2g salt
– 4g baking powder
– seeds of 1 vanilla pod
– lemon zest (1 lemon)

TIPS:
#1: When mixing a bit of the egg mixture into the warm melted butter, this lightens the butter making it easier to fold into the egg mixture. Pour it from the side of the bowl so that it can be easily incorporated.
#2: If using a silicon madeleine mold there is no need to grease it, however if using madeleine pans (even if non stick ones) make sure to grease them with butter and then add some flour so that the madeleines will not stick to the pan.
#3: The madeleines are ready when the edges are golden brown and the centers spring back when lightly touched.
#4: The madeleine mixture can be stored in the fridge up to 2 days before baking. They taste the best right after freshly baked.

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Music: Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution licence (
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