Brown Butter Madeleines

Ingredients

• 7 tablespoons Unsalted Butter (melted and browned (keep some unbrowned for later))
• 100 grams All-Purpose Flour (sifted)
• 0.25 teaspoon Baking Powder (sifted with flour)
• 2 pieces Large Eggs (room temperature)
• 100 grams Granulated Sugar (fine granulated)
• 1 teaspoon Vanilla Extract (optional, pure vanilla)
• 1 teaspoon Lemon Zest (optional, from fresh lemon)
• 2 tablespoons Powdered Sugar (for dusting, sifted)
• 1 tablespoon Unsalted Butter (for greasing) (softened, for brushing pan)

Instructions

1. Melt and Brown Butter

   Place 7 Tbsp (98 g) butter in a small saucepan over medium heat. Swirl occasionally; when it foams, keep watching until it turns a caramel‑brown color and develops a nutty aroma. Remove from heat before it burns.

   Time: PT5M

2. Sift Dry Ingredients

   In a small bowl, combine 100 g all‑purpose flour and ¼ tsp baking powder. Sift together to aerate and remove lumps.

   Time: PT2M

3. Beat Eggs and Sugar

   Crack 2 large room‑temperature eggs into the mixing bowl. Add 100 g (½ cup) granulated sugar. Using a hand mixer or stand mixer on high speed, beat for about 8 minutes until the mixture is thick, glossy, light‑colored, and leaves a ribbon trail when the whisk is lifted.

   Time: PT8M

4. Add Portion of Browned Butter

   Stir in ½ Tbsp of the browned butter to the egg‑sugar mixture. This compensates for the water and milk solids lost during browning.

   Time: PT1M

5. Fold in Dry Ingredients

   Using a rubber spatula, gently fold the sifted flour mixture into the batter until just combined. Do not over‑mix; preserve the air bubbles.

   Time: PT2M

6. Add Flavorings (Optional)

   If desired, add 1 tsp vanilla extract and 1 tsp lemon zest. Fold briefly just to incorporate.

   Time: PT1M

7. Fold in Remaining Browned Butter

   Drizzle the remaining browned butter over the batter and gently fold until the mixture is smooth and silky.

   Time: PT2M

8. Chill Batter

   Cover the bowl tightly with plastic wrap, pressing the wrap onto the surface to prevent a skin from forming. Refrigerate for 1 hour.

   Time: PT1H

9. Prepare the Madeleine Pan

   Brush each mold of the madeleine pan with softened butter. Place the pan in the freezer for a few minutes to chill.

   Time: PT5M

10. Preheat Oven

    Set the oven to 375°F (190°C) and allow it to preheat fully.

    Time: PT10M

    Temperature: 375°F

11. Portion Batter

    Using an ice‑cream scoop (≈1 Tbsp) or two spoons, gently drop batter into each chilled mold, filling just to the edge. Do not press or over‑fill.

    Time: PT5M

12. Bake Madeleines

    Bake for 9–12 minutes, about 11 minutes, until the edges are lightly golden and the tops have a pronounced hump.

    Time: PT11M

    Temperature: 375°F

13. Cool and Dust

    Remove the pan from the oven and let the madeleines cool in the pan for 2 minutes, then transfer to a cooling rack. Once completely cool, sift a light dusting of powdered sugar over the tops.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

14 g

Fat

6 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of Unsalted Butter: clarified butter, margarine
• Instead of All-Purpose Flour: cake flour
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Large Eggs: egg replacer (not recommended)
• Instead of Granulated Sugar: superfine sugar
• Instead of Vanilla Extract: vanilla bean seeds
• Instead of Lemon Zest: lemon extract
• Instead of Powdered Sugar: confectioners sugar
• Instead of Unsalted Butter (for greasing): non-stick cooking spray

Equipment Needed

• Small Saucepan
• Large Mixing Bowl
• Hand Mixer or Stand Mixer
• Sifter
• Rubber Spatula
• Plastic Wrap
• Refrigerator
• Freezer
• Madeleine Pan (metal or silicone)
• Oven
• Ice Cream Scoop or Two Tablespoons (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Browning the butter for flavor
• Beating eggs and sugar to the ribbon stage
• Chilling the batter for at least 1 hour
• Folding dry ingredients without deflating the batter
• Baking at the correct temperature and time to achieve the hump

Chef Tips from the Video

• Use clarified butter for an even deeper nutty flavor and fewer specks.
• Sift the flour twice for an ultra‑light texture.
• Chilling the pan as well as the batter creates the classic madeleine hump.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Thaw at room temperature before serving.

Room temperature: Best eaten the same day; can sit out for up to 12 hours in a cool, dry place.

Make-Ahead Tips

• The batter can be prepared up to 24 hours ahead and kept refrigerated; just give it a gentle fold before scooping.
• Greased pans can be frozen after brushing; they’re ready to use straight from the freezer.