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Black and White Mini Madeleines

Black and White Mini Madeleines

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, melted, cooled, plus more at room temperature for pan
  • 2/3 cup all-purpose flour plus more for pan
  • 1/8 teaspoon fine sea salt
  • Finely grated zest of 1 lime
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon natural unsweetened cocoa powder
  • 1 ounce high-quality dark chocolate, melted

Special equipment

  • One 12-cookie madeleine pan

Recipe Preparation

  • Butter madeleine molds and dust with flour, tapping out excess. Chill pan until ready to use.

  • Whisk 2/3 cup flour, baking powder, and salt in a small bowl. Place sugar and lime zest in a medium bowl. Using your fingertips, rub zest into sugar until sugar is moist and fragrant.

  • Add eggs to lime sugar. Using an electric mixer, beat on medium speed until pale and thick, 2-3 minutes. Using a spatula, gently fold in dry ingredients until flour is just incorporated. Still working with spatula, add melted butter in three additions, gently folding each addition into batter. Divide batter evenly between two smaller bowls. Stir vanilla into batter in one bowl.

  • Place a small sieve over the other bowl; add cocoa and shake over batter. Remove sieve. Pour chocolate onto batter and gently fold with spatula until well blended.

  • Spoon or pipe almost all of vanilla batter into 6 molds, dividing equally. Spoon or pipe almost all of chocolate batter into remaining 6 molds. To create a polka dot on each cookie, spoon or pipe a small amount of remaining chocolate batter onto each vanilla cookie mold, and remaining vanilla batter onto each chocolate cookie mold.

  • Refrigerate the filled pan for at least 2 hours, or cover and keep chilled overnight.

  • Place a rack in middle of oven; preheat to 400°. Bake until the madeleines are puffed, and springy to the touch, 10-11 minutes. (If you poke the cookies at the edges, they should pull away from the pan.) Remove pan from oven, turn at a 45° angle to the counter, and rap it against the counter; the madeleines should come tumbling out (use an offset spatula to remove any remaining madeleines).

  • Serve hot or at room temperature. DO AHEAD: Madeleines can be made 3 days ahead. Store airtight at room temperature, or freeze in airtight containers for up to 2 months. Bring frozen cookies to room temperature before serving.

Recipe by Dorie GreenspanReviews Section

2 eggs
75g caster sugar
2 tsp dark brown sugar
A pinch of sea salt
90g plain flour, plus extra for dusting
1 tsp baking powder
A few drops of vanilla extract (optional)
90g unsalted butter, melted and cooled, plus extra for greasing
1 tbsp clear honey
50g white chocolate, cut into small pieces
50g raspberries, quartered
Icing sugar, for dusting

You will need 2 x 12-hole mini madeleine tins. You will need a piping bag fitted with a medium plain nozzle.


Francois Payard: Elegant Party Appetizers




Sweet Corn Madeleines with Caviar and Crème Fraîche
Makes 20 to 24 madeleines
Recipe courtesy of Francois Payard


Softened unsalted butter and all-purpose flour for the molds
2 ears fresh corn, roasted with kernels sliced off (or canned corn!)
1 1/2 cups whole milk
2 large eggs
1 tsp sugar
1/2 cup fine yellow cornmeal
3 tbsp all-purpose flour, sifted
1 tsp baking powder
pinch of salt
1 tbsp plus 1 tsp unsalted butter, melted
3 tbs very cold crème fraîche
1 oz caviar (Sevruga or Salmon Roe)


Preheat oven to 375°F. Brush a mini madeleine mold with softened butter then dust it with flour.

In a blender, purée the roasted (or tinned) corn kernels with the milk. In a mixer fitted with the paddle attachment, mix the eggs and sugar at low speed until they become white and creamy, about 3 minutes. Add the cornmeal, pureed corn, flour, baking powder and salt. Once the flour is incorporated, slowly mix in the melted butter.

Place the batter in a pastry bag or a resealable plastic bag, and cut a 1/4" opening in the tip or corner. Pipe the batter into the prepared molds. Tap the molds lightly to remove an air bubbles from the batter and to prevent holes from forming in the madeleines.

Bake the madeleines for 8-10 minutes until they're lightly golden. Remove from the oven, unmold and arrange them on a platter. Top each madeleine with a tiny dollop of creme fraiche and a few grains of caviar, or just a sprig of dill. Serve warm.








2 tbsp red pepper, chopped fine for garnish
3 eggs
1/2 cup mozzarella cheese
1 tbsp parmesan cheese, grated
1/2 cup all purpose flour
1 tsp baking powder
5 tbsp olive oil
salt and pepper

Preheat the oven 350°F. Brush a mini madeleine mold with softened butter then dust it with flour.

Dice the mozzarella and peppers. Mix the flour and baking powder. Whisk the eggs with the parmesan cheese, then combine the flour and baking powder with the eggs and parmesan. Fold in the mozzarella, peppers, basil, oil and a pinch of salt and pepper. Combine well. Refrigerate for at least for one hour.

Place the batter in a pastry bag or a resealable plastic bag, and cut a 1/4" opening in the tip or corner. Pipe the batter into the prepared molds and fill only to 2/3. Tap the molds lightly to remove an air bubbles from the batter and to prevent holes from forming in the madeleines. Bake the madeleines for 7 minutes placing the mold on the hot baking tray. Remove from the oven, unmold and arrange them on a platter. Top each madeleine with a tiny dollop of creme fraiche and a sprinkle of diced red pepper. Serve warm.

For the blini:
1 lb. Yukon Gold potatoes, skin on
2 tbsp flour
1 tbsp crème fraîche
2 large eggs
1 large egg yolk
1 to 2 tbsp whole milk
salt & white pepper

For the garnish:
3 oz. of black caviar or salmon roe
1 lb of smoked salmon
1/2 cup crème fraîche
Fresh dill, for garnish

To make the blini:
Put the potatoes in a pot of salted water. Bring to a boil and simmer until cooked. Drain and peel the potatoes while they are still hot, then press through a potato ricer while they’re still warm. Place the potatoes in a medium bowl and quickly work in the flour with a fork and then add in the crème fraîche and mix well. Add the eggs one at a time while mixing. Season with salt and white pepper. The batter should resemble thick pancake batter.

Preheat a nonstick pan over medium-high heat and allow it to heat up thoroughly. Spoon about 1 1/2 teaspoons of the batter into the hot pan, about the size of a silver dollar, and cook until the bottom is golden brown, about 2-3 minutes, then flip the blini over and continue to cook on the other side for one more minute. Remove to a small cookie sheet and keep warm in a 200°F oven while you cook the remaining blini.

To serve:
Top each blini with a folded sliver of smoked salmon, a dollop of crème fraîche and a whisper of caviar. Garnish with a sprig of dill and serve immediately. Heaven!

COOK'S NOTE: Making blini can be fast-tracked if you use leftover mashed potatoes!


    1. 1. Sift together the flour, cocoa and the salt.
    2. 2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
    3. 3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
    4. 4. Heat the oven to 425°F (220°C).
    5. 5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

    I made this recipe twice, using the measuring cups given, and all was well we loved the flavor and finished product. The third time, I used the grams given, and it was completely off. King Arthur AP flour weighed 103 g for 3/4 cup, and Scharffenberger unsweetened cocoa weighed 46 g for 1/2 cup. Is there a way to let the recipe contributor know about this major weight/quantity inaccuracy?

    Ingredient weights do not match up with volume measurements. 3/4 cup AP flour = 90 grams. The most egregious is the cocoa powder. 1/2 cup of cocoa is approximately 42 grams, NOT 90 grams. I routinely use weight, not volume when baking and it is impossible to know which measurements are correct in this recipe.

    I should add that I chilled the batter overnight as was suggested in another madeliene recipe, which negated the need for chilling everytime I filled the mold.

    This was a lovely recipe, if a bit time-intensive. The recipe was not sufficient to make more than two dozen madeleines (unless perhaps the recipe was written for those mini tins?) I added the rind of one orange which made delicious orange-chocolate madeleines - yum! I also didn't fuss with the chilled molds, or with refrigerating the molds after filling - they came out amazing anyway.

    Lovely and delicious. I followed the recipe EXCEPT that I substituted 1 cup sugar and 1.5 t vanilla for the vanilla sugar. Also, I baked these in silicone molds (dark orange) and 7 minutes just didn't cut it -- they were still raw. 10 minutes was just about right -- fully baked and still moist.

    I bake a lot. These were excellent. I used vanilla extract instead of vanilla sugar (about 2 teaspoons) and a good quality cocah. I also could not find my Madeleine pans so I used tiny cupcake pans. The recipe produced 36 tiny cupcakes which did not have time to cool in my house -- they were gobbled up so quickly. The whole prpject took much less than an half hour!

    This was an awesome recipe. I used regular sugar instead of vanilla and a tsp of vanilla extract. They were gone in the hour. Very easy. I baked them on 350F for 14 minutes instead of the 425F and 7 minutes. They were perfect.

    These were so delicious! Moist, tender & lots of chocolate flavor! I followed the recipe exactly and got excellent results. Good stuff.

    I made half recipe, and substituted Splenda Sugar Blend for baking (only needs 1/4 cup, possibly less as they were still very sweet). They came out great. I have a "mini" madeleine pan that bakes qty 20 - 1.5" cookies, and baked a pan a day over 3 days, storing the dough in the fridge. The quality and taste was consistent each day. With the splenda sub, they worked out to only about 20 calories per cookie - no guilt! Will definitely make them again!

    When I got married I made a boutiful tray with an assortment of fancy cookies and these were absolutely yum. Buttery, chocolatey, crispy edges. I drizzled chocolate icing on top just to give ɾm a little shine.

    The best recipe ever! The best thing about this recipe is that can be done ahead of time. Actually, it is better when made ahead of time. They are delicious and very easy to make. Go for it!

    Straight out of the oven these were outstanding- light and airy- but a few hours later they were not so great. They got tough and oddly enough had a bit of a metallic taste. Lucky for me I actually ate most of them when they were still warm :) Oh, I also undercooked one of the batches accidently so that it was crusty on the outside but still a bit gooey inside, needless to say it was also extremely delicious that way as well but again, not so a few hours later.

    In response to the other reviewer who said these are not madeleines, just a chocolate cake recipe - "regular" madeleines are just a white cake/lemon cake recipe. I think it is indeed the shape of the cookies that scream "MADELEINES" - now on to the recipe reveiw: These tasted good and had good texture. They did not look as pretty as the standard madeleines because they did not get that nice brown crusty coating (well, they did but you could not see it because these cookies are brown). i dressed them up with some powdered sugar instead. A nice twist on an old standard - i will definitely make these again. I might add some orange zest next time - that sounds like it would be good!

    Sounds delicious, but it's just a plain chocolate cake batter. It needs more than the look to be called a madeleine. And be aware, 1/2 cup of unsweeted cocoa weights a lot more than 90g. The batter becomes pretty hard after refrigeration, are we supposed to stir it again?

    These are my favorite recipe for Madeleines. The best thing about it you can make it ahead of time. They get better if left in the Refrigerator a few hours or even a day.

    ok, i'm giving this a good rating because if made as instructed i'm sure they would be great. however, it's bastile day so i wanted to make something french. i had no sugar, butter, or eggs (i know. ) so i used brown sugar, crisco, and an oil/water/baking soda formula to replace eggs. they turned into black craters in the oven. dont do what i did. use real ingredients and i'm sure they will be great.

    I love it. It's nice & easy. It's quick and everyone loves it (expected and unexpected guests) )

    These were tasty enough but a better madeleine recipe can be found on this website (Bon Appetit January 2000). That recipe makes a lemon-flavored madeleine, but cocoa powder can easily be substituted with excellent results.

    my friends and family love these, i'm making them all the time. truely a chocolate gift. madeleines are fun to make, a nice way to spend a cold winter afternoon.

    I made these Christmas Eve. They turned out PERFECT !! My boys loved them as well.

    I thought they were tasty. They were full-bodied with just the right proportion of chocolate taste, nice texture. Instead of eating them with tea like traditional madeleines, I would eat them with coffee or ice cream. (or coffee ice cream? Hey, there's an idea!)

    YUM! Though it took me a couple of batches to get the baking time right, they ended up perfect! Dusted with a little powdered sugar and voila! Is it cake or a cookie? Who cares, they're GREAT! Also, I made the batter a day before and refridgerated it.


    Ingredients Madeleines Original Recipe

    (makes 20-24 Madeleines)

    1 stick butter (ca 120 g)
    40ml whole milk
    1 tablespoon honey
    2 eggs
    85g fine sugar
    135g flour, all purpose
    1 tsp baking powder
    Finely grated zest of 2/3 lemon
    1 dash of salt


    CHOCOLATE Madeleine Recipe | BAKEN

    Today we have a chocolate Madeleine recipe! It has been a busy few weeks for me, so much so that I&rsquove barely had any time to bake! In situations like these, simple and quick recipes are usually what I turn to. There are nothing particularly special or complex about this recipe, it is just a well balanced and delicious recipe which also happens to be quite pleasing on the eye!
    This recipe is enough to make 68 madeleines.
    Ingredients in metric.
    45g butter.
    1 large egg.
    50g light brown sugar.
    40g plain flour.
    10g ground almond.
    15g cocoa powder.
    2g baking powder.
    -5g icing / powdered sugar (for dusting).
    Ingredients in cups.
    1/2 sticks of butter.
    1 large egg.
    01/3 cups of light brown sugar.
    1/3 cups plain flour.
    1 1/2 tablespoon of ground almond.
    1 table spoon of cocoa powder.
    1/2 teaspoon baking powder.
    1 teaspoon icing / powdered sugar (for dusting).
    --
    Blog: http://baken.london/.
    Instagram: https://www.instagram.com/bakenlondon/.
    Recipe: http://baken.london/chocolate-madeleines/.
    --
    Music: Rhodesia by Twin Musicom

    Video taken from the channel: Baken


    Black and White Mini Madeleines - Recipes

    Adapted from Barefoot in Paris, 2005 Ina Garten

    • 1/4 pound unsalted butter
    • 3 eggs
    • 2/3 cup of sugar
    • 1 teaspoon almond (or vanilla) extract
    • 1 cup of all purpose flour
    • 3 tablespoons cornstarch
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/3 cup shredded, sweetened coconut
    • Powdered sugar

    An additional 2 tablespoons of softened butter or non-stick spray and flour are needed to prepare pans

    1. Melt butter and allow to cool to room temperature.
    2. In a separate bowl, sift together, flour, cornstarch, baking powder and salt.
    3. In a bowl of a stand-up mixer, combine eggs, sugar and flavoring (almond or vanilla). Beat until mixture turns light yellow and fluffy, 3-4 minutes.
    4. Add the melted butter to the egg mixture and combine.
    5. Remove bowl from mixer and combine the sifted dry ingredients to the the wet ingredients using a wooden spoon or spatula.
    6. Stir the coconut into the batter.
    7. Cover bowl with plastic wrap.
    8. Chill batter in the refrigerator for at least an hour. (I've chilled it for 4 hours and it was fine)
    9. Prepare pans by generously buttering or spray with non-stick spray, and then lightly flour the pans - place pans in the freezer to chill while the batter is also chilling.
    10. 15 minutes before you are ready to bake, preheat oven to 375 degrees.
    11. Remove batter from the fridge, and one pan at a time from the freezer. Fill each cavity of the madeleine pan with a scoop of the chilled batter. I use a cookie scoop that looks like a small ice cream scooper. It scoops one tablespoon of mixture at a time. If you don't have this kind of a scoop - check out a melon baller or you may have to eye-ball it - but it is safe to say that a madeleine mold (NOT THE MINI ONES) would hold a slightly rounded tablespoon of batter. You may have to tweak this for your own pan.
    12. Bake in a 375 degree oven for 10-12 minutes. I have 2 pans, one is darker than the other. The ones in the darker pan bake in 9-10 minutes . Keep an eye on the edges of the cookies. They should be slightly brown.
    13. Remove from oven and pan, cool on a rack.
    14. Dust cooled madeleines, the scalloped side, with powdered sugar.

    A few more words about madeleines.

    The madeleine "hump" is a good thing.

    If coconut is not your thing, leave it out. You can substitute a tablespoon of lemon or orange zest.

    Madeleines are like a small cake. They will dry out if they are baked too long.

    Madeleines are best eaten the day they are baked. They will only keep another day or two in a covered container. If they dry out, dunk 'em!

    If you are in a hurry, the batter works without chilling it. I just think it makes for a better end product with a perfect madeleine hump.


    Almond madeleines

    Madeleinekakor med mandel (almond madeleines) are delightful little cakes with a lightly crisped outside and a soft squidgy centre. They go well with coffee, ice cream and other desserts. Although originally French they have become very popular in Sweden too. John Duxbury

    Summary

    If you’ve not a madeleine tin, you could use a mini muffin tin instead.
    It is important that the mixture is thoroughly chilled, preferably overnight.
    Ideally the butter should be browned, but if you think that is too tricky simply melt the butter. The cakes will still taste delicious. (For tips on browning butter click here.)
    Madeleines are best eaten when still warm, but they will keep ok for a couple of days in an airtight tin. However, as the mixture keeps well in a fridge for a couple of days, it is better to bake the cakes in two batches rather than store them in a tin.

    Madeleines are also nice glazed and/or flavoured with lemon, lavender, orange or vanilla. For instance, add the zest of an orange to the mixture and add 4 tablespoons of Grand Marnier to 100 g (¾ cup) of icing sugar (powder sugar). Mix to form a glaze and use a pastry brush to lightly coat the madeleines. Allow to dry before serving.

    Ingredients

    110 g (½ cup) unsalted butter
    1 tbsp maple syrup or another dark syrup
    3 large egg whites (90 g)
    100 g (¾ cup) icing sugar (powder sugar)
    50 g (½ cup) ground almonds (almond meal)*
    45 g (5 tbsp) plain flour (all-purpose flour)
    ¼ tsp fine sea salt
    ½ tsp baking powder
    1 tbsp butter for greasing madeleine trays

    *In some countries ready-ground almonds are not widely sold. If you need to grind your own click here for advice.

    Method

    1. Brown 110 g (½ cup) of butter until it is a nice nut-brown colour then pour it into a bowl, add the syrup and stir to mix thoroughly. (For advice on browning butter click here.)

    2. Whisk the egg whites and the icing (powder) sugar in a large bowl until pale and fluffy (about 5 minutes with an electric whisk, 8 minutes by hand).

    3. In a separate bowl mix the ground almonds, flour, salt and baking powder.

    4. Add the browned butter and the dry ingredients to the egg whites a bit at a time. Alternative between adding the butter and the dry ingredients, stirring thoroughly after each addition, until everything is thoroughly combined, but do not over mix.

    5. Cover the bowl with clingfilm (food wrap) and rest in the fridge for at least 2 hours, preferably overnight.

    6. Preheat the over to 200ºC (400ºF, gas 6, fan 180ºC).

    7. Melt a tablespoon of butter and use it to generously brush the madeleine tins. Fill each indent two-thirds full with the cold mixture. (If you are baking in two batches, return the mixture to the fridge to keep cool until needed.)

    8. Bake for 4 minutes and then reduce the temperature to 175ºC (350ºF, gas 4, fan 160ºC) and bake for another 3 or 4 minutes until the madeleines look golden in the middle and a light brown colour at the edges.

    9. Immediately remove the madeleines from the tin and leave to cool on a wire rack. Eat when still warm or allow to cool completely before glazing.

    Browning butter

    Browned butter adds an extra dimension to madelines and is fairly easy to do if you follow our tips. The idea is that the butter is heated a little past its melting point, which results in the milk solids in the butter browning and creating a wonderful nutty aroma.

    1. Heat a thick bottomed saucepan on medium heat. Add the butter cut into slices or cubes so that it heats evenly and all the butter melts at the same time.

    2. Once the butter has melted whisk it frequently. It will produce quite a lot of white foam initially, but then the foam will begin to subside.

    3. Continue whisking and heating the butter, but watching it carefully. Lightly browned specks will begin to form at the bottom of the pan and it will give off a gorgeous nutty aroma.

    4. Once the butter is a rich golden colour and has a nice nutty aroma, remove the butter from the heat, to stop it from cooking any more, and pour it into a bowl.

    Butter is easy to brown provided you watch it carefully and keep whisking it. If you neglect it and end up overcooking it, so that the butter becomes black, I am afraid you will have to discard it and start again!

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    Up, up and away! Hot air balloon madeleine cookies

    French madeleines are small, buttery sponge cakes with a distinctive shell shape from the type of pan they are baked in. Although really cute and delicate on their own, you can also use them to make colorful little hot air balloons in this edible craft.

    I’ve been baking for a while now, so I’ve acquired quite a few different cake and cookie pans over the years. I love my madeleine pan, but it seems it has only one very specific use &mdash you make French madeleines with it, and that’s pretty much it. I was on a mission to find another use for this pan.

    I’ve always thought the madeleine shape could also work to create little balloons, so I had to try them out in this edible craft.

    Use your favorite madeleine recipe, or just Google one &mdash you’ll find plenty!

    Achieving the striped colors is easy: Separate the batter into ziplock bags, and pipe the colors one at a time into the madeleine pan. The batter is thick enough that the colors don’t immediately run into each other. Learn more on this technique.

    Rolo Minis chocolate candies are used for the hot air balloon baskets. (If nut allergies aren’t a concern, then you can swap the Rolos for mini Reese’s Peanut Butter Cups).

    Use your imagination to decorate the colors and designs on these little balloons. The sky’s the limit.


    OH CRUMBS !

    If you have friends or family coming round for coffee and want to bake something lovely but don’t have much time, madeleines are the solution. They are quick and easy to make, fill the house with the wonderful smell of home baking and look gorgeous. In fact they are so easy to make that it’s best not to let on – just enjoy them with your friends and then bask in the praise and admiration that follows.

    My recipe for madeleines comes from a card I picked up in Waitrose some years ago and you can see the original on the website here.

    Unfortunately madeleines are something that you can’t really bake without the proper equipment – a madeleine tin. I bought mine when they were on offer in Lakeland a few years ago and it was an excellent investment. This recipe makes exactly the right quantity of mixture to fill just one tin.

    I suppose you could at a push use a bun tin and make little flat round cakes – I haven’t tried that myself but don’t see why it wouldn’t work.

    They take hardly any time to mix together and only a few minutes to bake. The whole job takes less than half an hour from the very start to the point where you dust them with a little icing sugar.

    The original recipe uses orange zest to flavour them but I also use lemon zest if that’s all I have in the house and they are just as delicious. You can of course make them in lots of different flavours – honey, chocolate, ginger – you can just use your imagination and adapt the recipe.

    Personally I love the citrus flavours and so I am entering my madeleines into this month’s Tea Time Treats challenge, hosted this month by Karen at Lavender and Lovage and alternately Kate at What Kate Baked. For January the challenge is to bake something with citrus flavours, a lovely idea after the rich stodginess of all the Christmas goodies – which I absolutely love but am ready to leave behind by now. Something nice and light with a hint of orange or lemon goes down a real treat in January.

    The texture is light and fluffy and very moreish. I don’t think they keep for very long but somehow that doesn’t seem to be an issue – they usually all disappear on the day.

    Another good thing about this recipe is that it produces a minimal amount of washing up !!

    Ingredients

    1 orange, zest only, finely grated

    Preheat the oven to 190°C/170°fan.

    Melt the butter and measure out 50ml. Put this on one side to cool. Brush the holes in a madeleine tin with the remaining butter – there may be some left over that you won’t need.

    Put the egg and sugar into a medium bowl and whisk with an electric whisk until the mixture becomes thick and mousse-like. When you lift the beaters out of the bowl they should leave a definite trail in the mixture.

    Sift the flour and fold in gently. Then fold in the cooled melted butter and the orange zest.

    Spoon the mixture into the tin, dividing it as evenly as possible. Bake for 7-8 minutes until they are light golden brown.

    Transfer to a cooling rack to cool completely. Dust with icing sugar before serving.


    Watch the video: Mini Madeleines (January 2022).