You guys know I like pretty food, right? So I just HAD to try Madeleines the first time I saw them! More cake like than cookie like, but small and bitesized? LOVE! I have tried many recipes over the years and some are terrific and some… fall flat. I really need to make and share more of my favorite recipes but for today we’ll start with these Brown Butter Madeleines.
Have you cooked with browned butter before? I know it seems odd, taking the extra step to brown your butter before you cook with it… but it is so worth it! It gives off a great nutty aroma and flavor and I love it. I really need to come up with a brown butter frosting as well, it would be delicious. Or a brown butter sugar cookie? Mmmm
Brown Butter Madeleines
These brown butter madeleines have a wonderful nutty flavor from the brown butter and a wonderful crisp outer shell and soft cakey insidePrint Pin Rate
Servings: 36 cookies
- 3/4 cups butter softened
- 3/4 cups all-purpose flour
- 4 lrg eggs
- pinch sea salt
- 2/3 cups granulated sugar
- 1 teaspoon vanilla
- Preheat the oven to 350
- Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes.
- Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind.
- Cool the browned butter to room temperature.
- Beat the eggs and salt with a whisk attachment until it doubles or triples in size - approximately 3 minutes.
- Continuing to mix on high speed, slowly add the sugar in a steady stream.
- Add the vanilla and whip for 2 minutes or until mixture is thick and ribbony.
- Sprinkle the flour on top of the egg batter, and gently fold in.
- Now fold in the butter mixture. Only stirring enough to bring everything together.
- Spoon the batter into the molds, bake the for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the Madelaine's are golden brown.
- Remove from oven and un-mold immediately.
- Optional - dip one side in melted chocolate
Calories: 58kcal | Carbohydrates: 5g | Protein: 0g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 3mg | Fiber: 0g | Sugar: 3g | Vitamin A: 120IU | Calcium: 2mg | Iron: 0.1mg
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Dear Ashlee your Madeleines are beautiful. I love the extra touch of chocolate. Pinning for later! Have a wonderful day dear, Catherine xo
awww thank you so much! dipping anything in chocolate makes it better
Katherine @ Kate's Sweets
How many Madeleine’s does this recipe make? They look delicious!
I just made them in a 24ct mini muffin pan… it made 36. They are so tasty!!
that’s a great question – it’s been awhile I believe it made 24… I’ll make them again soon and double check
I just pulled these out of the oven & they are amazing!! I didn’t have the fancy pan, but I had a mini muffin tin that holds 24. The recipe made 36. I love how simple the recipe is and how delicious they are!! Thank you so much!!
glad you liked them! and pan is totally worth it
Can u suggest a good egg substitute for this recipe ?
I don’t specialize in egg free recipes so I wouldn’t even know where to begin, I’m sorry.
Can these be frozen?
Yup! Make sure you spread them out on a tray so they don’t get stuck together. Once they are frozen you can toss them all in a bag together.
When do u add vanilla. Does not explain.
Trying to make now
Thx for letting me know I fixed that. I add the vanilla after I’ve added the sugar, while still using the mixer before moving with the spoon and folding in the flour then brown butter. A hand mixer is just fine.
Can’t wait to try these for a friends tea I’m having in October. A Madeline pan is one of my many many pans I bought while working at Williams Sonoma for 6 years. I love using browned butter. My pecan pie has browned butter and I th8nk that is why it always taste different than other recipes I’ve eaten.
I agree, browned butter is the best! let me know how it goes!!!
Just made these and they’re delicious! My batter was thicker and fluffier than on the video and it made nearly 3 dozen. I filled the pans more than on the video and they came out just fine. My browned butter didn’t get very brown, even after 30 minutes of simmering, so mine may not taste as “browned butter” – but they’re wonderful anyway. Pretty quick and easy recipe, once the butter is simmered!