Brown Butter Madeleines
Recently I've been obsessed with madeleines: they're cute little french cakes that look like fancy cookies. On the outside, these mini cakes are slightly crispy, but once you bite into it is insanely soft, airy and buttery. Might I say that they are also a wonderful addition to your morning tea (or as a midnight snack, we don't judge haha). This recipe features brown butter, which is one of my all-time favorite ingredients! It takes every treat to the next level with its nutty, complex flavor. These French "cookies" are a little tricky to make. Luckily for you, I made this recipe super simple. And with a little bit of patience, you'll have yummy madeleines on your table and in your mouth in no time.
If you'd like more tips and tricks to nailing this recipes as well as my favorite pans to use, check out the full post on my blog here.
Happy baking friends!
Brown Butter Madeleines
- 8 tbsp. butter + 1-2 tbsp for coating your pan
- 2 eggs, room temperature
- 1 tbsp. vanilla extract
- 1 1/2 tsp lemon zest
- Pinch of salt
- 1/2 tsp baking powder
- 3/4 cup all-purpose flour
- Powdered sugar, for dusting
- In a small saucepan over medium heat, allow the butter to melt. Once it is melted, begin to stir the butter frequently. The butter will start to turn golden brown and form little black specs at the bottom of the pan as well as release a nutty aroma. Stir for 30 more seconds after you see those specs and take it off of the heat. Pour it into another bowl to prevent it from burning.
- In a medium bowl, sift the flour, salt, and baking powder. Whisk until combined and set aside.
- In a large bowl, use a stand-mixer or any other electric mixer to beat room-temperature eggs and sugar on high for around 9 minutes or until it lightens in color and becomes very thick and silky in texture). Pour in the vanilla and lemon zest and gently incorporate them into the egg mixture.
- Sift in your dry ingredients into the wet ingredients and gently mix until combined, do not over-mix (you also don't want to get rid of the air that you worked so hard to whip up so go gentle on the batter while you are mixing!). Pour in your browned butter and mix again until completely incorporated.
- Cover the bowl with cling wrap (make sure the plastic wrap touches the surface of the batter so that it doesn't create a film) and chill for 1 hour.
- Using a pastry brush, coat the cavities on your madeleine tin with melted butter. Freeze the pans for 1 hour.
- Preheat your oven to 375°F. Add a tablespoon of batter to each cavity on the pan. Make sure you do not squeeze or play with the batter too much, this will deflate all the air and we don't want that (be gentle!). If you want you can refrigerate the pans with the batter in them for 10 minutes before putting it into the oven!
- Bake the madeleines for 9-11 minutes. You'll know it's ready when the madeleine bounces back after you press on it gently with your finger. Remove from the oven and tilt the pan forward and bang it on a counter or table. The madeleines will pop out of the pan on the first try, if not, bang it 1-2 more times. Allow to cool for 2-4 minutes on a cooling rack. When cooled, dust them with powdered sugar and serve.
- Do not aggressively mix the madeleine batter. Doing so will remove all air bubbles that you worked so hard for!
- Keep your batter cold so that when it's time to put them in the oven the madeleines will rise and create the beautiful hump it's so known for! But at the same time be careful, chilling it for too long can also be the reason why the hump is not produced.
- Do not worry if your madeleine does not form the hump, this could be because of the temperature. It'll still taste amazing (the hump does not have any affect on the taste or texture, it's honestly just for looks!)
Share your thoughts, or ask a question!