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 inside
Print Pin RatePrep Time: 35 minutes
Cook Time: 14 minutes
Total Time: 49 minutes
Servings: 36 cookies
Calories: 58kcal
Ingredients
- 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
Instructions
- 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
Video
Nutrition
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
Tried this recipe?Mention @ashleemariecakes or tag #makesomeawesome!
Ashlee Marie
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
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Catherine
Dear Ashlee your Madeleines are beautiful. I love the extra touch of chocolate. Pinning for later! Have a wonderful day dear, Catherine xo
Ashlee
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!
Amanda
I just made them in a 24ct mini muffin pan… it made 36. They are so tasty!!
Ashlee
that’s a great question – it’s been awhile I believe it made 24… I’ll make them again soon and double check
Amanda
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!!
Ashlee
glad you liked them! and pan is totally worth it
Parikh
Can u suggest a good egg substitute for this recipe ?
Ashlee
I don’t specialize in egg free recipes so I wouldn’t even know where to begin, I’m sorry.
Hazel
Can these be frozen?
Ashlee Marie
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.
LYNNE
When do u add vanilla. Does not explain.
Trying to make now
Ashlee Marie
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.
Sherry
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.
Ashlee Marie
I agree, browned butter is the best! let me know how it goes!!!