Spanish madeleines (magdelenas)
For about 25 madeleines
250 g of sugar
1 sachet of vanilla sugar
The zest of an unprocessed yellow lemon (organic)
250 ml of oil
250 ml whole milk (I have 1/2 skimmed milk)
3 big eggs
15 g of baking powder
375 g sifted flour
1 good pinch of salt
Sugar to sprinkle
Using a whisk stir well sugar, eggs, vanilla sugar and lemon peel then add oil and whisk. Then add the net milk while continuing to whisk until a homogeneous mixture.
Finally, add the sifted flour, the baking powder and the salt pinch gradually while mixing until a smooth and homogeneous paste is obtained.
Cover the madeleine dough with a film of food and let it rest for at least 30 minutes in the fridge (or even overnight).
Preheat the oven to 250 degrees.
Put paper trays in muffin pans and pour the dough into the boxes using an ice cream scoop or a tablespoon, filling a little more than two-thirds.
Sprinkle the madeleines with sugar (or almonds and sugar) and bake at 220 degrees for 12 minutes.
The cooking time can vary from one oven to another you can go up to 15 minutes. To monitor the madeleines well they must have a beautiful golden color.
Let the madeleines cool on a rack and put them in an airtight container for better preservation.