Browned Butter Madeleines
Deceptively simple and elegant, these madeleines feature a light sponge, crisp shell and a delightful nuttiness from browned butter.
Ingredients
For the batter
- 1 stick Unsalted butter (4 ounces) Browned butter is essential for flavor.
- 2 teaspoons Vanilla extract Use quality vanilla extract for best flavor.
- 1.5 teaspoons Lemon zest, finely grated Zest just before mixing for maximum flavor.
- 1 cup All-purpose flour Measure using the spoon-and-level method.
- 1.25 teaspoons Baking powder Helps the madeleines rise.
- 1/4 teaspoon Salt Enhances flavor.
- 3 large Eggs (room temperature) Warm in water if needed to help with whipping.
- 3/4 cup Granulated sugar Stabilizes the egg foam.
- 1/2 cup Confectioners sugar (optional for dusting) Dust just before serving for presentation.
Instructions
Prepare the Batter
- Brown the butter in a heavy saucepan over medium heat, swirling often until it turns golden-brown and smells nutty.
- Remove from heat and stir in vanilla extract and lemon zest, cooling the mixture to room temperature.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In a separate bowl, whip the eggs and granulated sugar on medium-high speed until thick and pale, forming a ribbon when whisk is lifted.
- Gently fold in the flour mixture into the whipped eggs in three additions.
- Add the cooled browned butter in a thin stream until just combined, taking care not to overmix.
- Cover and refrigerate the batter for at least 4 hours or up to 2 days.
Bake the Madeleines
- Preheat the oven to 375°F (190°C) and butter and flour a madeleine pan.
- Spoon scoops of batter into each mold about three-quarters full and bake for 12 minutes, until edges are golden brown.
- Cool the madeleines in the pan for 2 minutes, then transfer them to a wire rack.
- Dust with confectioners sugar just before serving.
Notes
For best results, use room-temperature eggs, chill the batter, and properly prepare the pan to avoid sticking.