Brush both canola and olive oil into every crevice of your madeleine molds, ensuring even coating for easy release and those signature crispy, golden edges.

Refrigerate the batter before baking to prevent spreading and create a more tender crumb with better rise and structure in your finished madeleines.

Briefly warm the lemon zest in a dry skillet before mixing it into the batter to intensify its aromatic oils and maximize citrus flavor throughout.

Ensure your plant-based milk is at room temperature to help the batter emulsify properly and achieve that signature light, airy texture vegan madeleines are known for.

Coat your madeleines with powdered sugar while still warm so it adheres beautifully and creates a delicate, elegant finish that looks professionally made.