Servings: 10 brown butter madeleines
Equipment
Ingredients
Brown Butter:
- 5 tbsp unsalted butter 71g
Brown Butter Madeleines:
- 1 medium egg room temperature, about 50g
- 1/8 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract optional
- 1 tbsp milk 15g
- 4 1/3 tbsp brown butter about 60 g, all the brown butter minus 2 teaspoons for the glaze
- 2 oz cake flour 56g
- 1.5 oz sugar 42g
- 1 tsp honey 7g
Brown Butter Glaze:
- 2 teaspoons brown butter room temperature
- 1/3 cup powdered sugar
- pinch salt to taste
- 1-2 teaspoons milk adjust based on consistency
- 1/4 teaspoon vanilla extract optional
Instructions
Brown Butter:
- Brown the butter. Melt butter over medium heat until it turns golden brown and smells nutty, about 5-10 minutes after melting. Stir occasionally, remove from heat, and cool in cold water.5 tbsp unsalted butter
- Reserve for glaze. Set aside 2 teaspoons of brown butter for the glaze. The rest will go into the madeleine batter.
Madeleines:
- Preheat the oven. Set oven to 390°F (200°C).
- Mix wet ingredients. In a bowl, combine egg, salt, vanilla extract, sugar, honey, and milk. Mix until smooth.1 medium egg, 1/8 tsp salt, 1/2 tsp vanilla extract, 1.5 oz sugar, 1 tsp honey, 1 tbsp milk
- Add dry ingredients. Sift in flour and baking powder, then mix until incorporated.2 oz cake flour, 1/4 tsp baking powder
- Add brown butter. Pour warm (not hot) brown butter into the batter, stirring until smooth.4 1/3 tbsp brown butter
- Prepare the pan. Grease the madeleine molds with butter and, if necessary, dust with flour.
- Fill and bake. Fill molds 3/4 full, bake at 360°F (180°C) for 9-10 minutes, until golden brown.
- Cool. Let them sit for a couple of minutes, then release from the pan.
Brown Butter Glaze:
- Mix ingredients. Combine reserved brown butter, salt, and vanilla extract.2 teaspoons brown butter, pinch salt, 1/4 teaspoon vanilla extract
- Whisk in powdered sugar. Gradually add powdered sugar, adjusting with milk for consistency. Aim for a smooth, slow-flowing glaze.1/3 cup powdered sugar, 1-2 teaspoons milk
Combine:
- Glaze the madeleines. Brush glaze over the shell side or dip the madeleines.
- Serve or store. Serve immediately or refrigerate if not serving soon.
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