mini donuts.

ingredients.

• madeleine ingredients

  • eggs 100g

  • sugar 70g

  • salt 1g

  • butter 85g

  • flour 65g

  • baking powder 3g

  • vanilla extract 2g

• for chocolate madeleine - add coco powder to your liking into the madeleine batter

• for lemon madeleine - add lemon juice & zest (approx. half a lemon) into the madeleine batter

• glaze

  • sugar powder

  • water (ratio was eye-balled, just until the glaze texture was not too thick, not too runny)

  • for chocolate glaze - coco powder added

  • for lemon glaze - lemon juice and zest added

  • "strawberry” glaze - not strawberry flavored ; just added pink food coloring

  • matcha glaze - matcha powder added

• decorations (optional)

  • edible beads and sprinkles

  • dried strawberries

  • graham crackers

  • coco powder

  • oreo

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steps.

• prepare madeleine batter

  • whisk together eggs and sugar (whisk until sugar is melted). add salt and vanilla extract and whisk again.

  • sift flour and baking flour into the mixture (mix in slowly, diving into three portions). mix thoroughly until flour is not visible.

  • add melted butter and mix slowly (make sure the butter isn’t too hot - approx. 40~50 degrees celsius).

  • leave the batter in the fridge for at least an hour before baking.

  • after an hour, mix the batter once more to release any air bubbles.

  • divide the batter into three and add coco powder to one portion, lemon juice & zest to the second portion, and leave the last portion as plain madeleines.

  • pour the three batters into respective piping bags.

  • fill the madeleine molds approx. 90% for the perfect madeleine ! (make sure to pre-butter the mold)

  • bake the madeleines in the oven at 350°F for 10~11 minutes, until edges are golden brown.

  • take out from the oven and flip the madeleines to let them cool before decorating.

  • decorating step is customized to your liking and preferences. ◡̈

  • enjoy!