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
Prep Time
35 mins
Cook Time
14 mins
Total Time
49 mins
These brown butter madeleines have a wonderful nutty flavor from the brown butter and a wonderful crisp outer shell and soft cakey inside
Course: finger food
Cuisine: French
Keyword: brown butter, brown butter madeleines, Madeleines
Servings: 36 cookies
Calories: 58 kcal
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 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. 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
Recipe Video
Ashlee Prisbrey is a self taught cake decorator and home chef turned blogger turned youtuber. On her blog and youtube channel she shares cake decorating tutorials, from scratch recipes, and themed party food (cause for her parties are all about the food). In addition to blogging and videos she travels around the country speaking at blog conferences. Last year she competed on Food Network, the Halloween Baking championship, a dream come true! Ashlee loves empowering women and moms, in the kitchen, in blogging or in life. Her motto is nothing is too hard with the right tips and tricks.
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
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.
Canāt wait to try these for a friends tea Iām 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 Iāve eaten.
I agree, browned butter is the best! let me know how it goes!!!