Ingredients for Spanish Magdelenas Madeleines
- Cornstarch
- All Purpose Flour
- White Sugar
- Milk
- Vegetable Oil
- 3 large eggs
- 1/2 teaspoon baking powder
- Kirsch
- Lemon, Zest Of
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How to Make Spanish Magdelenas Madeleines
- Preheat oven to 175°C (350°F). Grease and flour a standard 12-cup madeleine pan, or line with paper liners.
- In a large bowl, beat 120g granulated sugar and 3 large eggs together using an electric mixer until light, fluffy, and pale yellow (about 5-7 minutes).
- In a separate bowl, whisk together 150g all-purpose flour, 1/2 teaspoon baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Stir in 100ml olive oil (or other neutral oil), 1 teaspoon vanilla extract, and 50g of your chosen add-ins (chocolate chips, dried fruit, etc.).
- Spoon the batter into the prepared madeleine pan, filling each cup about ¾ full. Sprinkle with extra sugar, if desired.
- Bake for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the magdelenas cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
8g
Carbs
7g
