Description
This recipe for Brown Butter Madeleines features classic French butter cakes with a nutty twist. The butter is browned to develop a rich, toasted flavor that elevates these delicate shell-shaped cakes. Lightly sweetened with honey and vanilla, these madeleines have a tender crumb and a characteristic peaked top, perfect for teatime or dessert.
Ingredients
Scale
Brown Butter
- 100g (6 ½ tbsp) salted butter (plus extra to grease the tin)
Wet Ingredients
- 1 large egg
- 1 egg yolk
- 1 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp milk or buttermilk
Dry Ingredients
- 60g (scant â…“ cup) caster sugar
- 100g (rounded ½ cup) plain flour
- 1 tsp baking powder
Instructions
- Prepare the Tin: Grease your madeleine tin generously with butter to prevent sticking during baking.
- Brown the Butter: Melt the 100g salted butter in a small saucepan or frying pan over medium heat. Continue heating until it turns a toasted brown color and emits a nutty aroma. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, egg yolk, caster sugar, honey, and vanilla extract for 2-3 minutes until the mixture is well combined and slightly airy.
- Combine Dry and Wet: Add the flour, milk or buttermilk, baking powder, and the cooled browned butter to the bowl. Gently whisk just until everything is combined into a thick batter, taking care not to overmix.
- Chill the Batter: Cover the bowl with a tea towel or clingfilm and refrigerate for 30 minutes to allow the batter to firm up and flavors to meld. For improved flavor and texture, chill overnight if desired.
- Preheat Oven: Preheat your oven to 220°C (200°C fan) / 400°F / gas mark 6.
- Fill Tin: Spoon the chilled batter evenly into the prepared madeleine tin cavities. There’s no need to spread; large dollops are perfect. The batter quantity will yield 12 madeleines.
- Bake: Place the tin in the oven, immediately reducing the temperature to 180°C (160°C fan) / 350°F / gas mark 4. Bake for 10-14 minutes until golden brown and well risen with a characteristic peaked center.
- Cool: Remove the tin from the oven and promptly unmold the madeleines onto a wire rack to cool completely.
- Serve: Enjoy your brown butter madeleines as a delightful teatime treat or dessert.
Notes
- Chilling the batter overnight enhances the flavor and texture of the madeleines.
- Use salted butter for a balance of flavors, but unsalted can be used if preferred; adjust salt accordingly.
- Be careful not to overmix the batter once flour is added to keep madeleines tender.
- Dust with powdered sugar or dip in melted chocolate for variation.
- If you don’t have buttermilk, regular milk is a fine substitute.
