Brown Butter and Vanilla Madeleines
I was in a baking mood yesterday. Instead of making a batch of cookies I decided to pull out my madeleine pan and whip up a batch Vanilla and Brown Butter Madeleines. These buttery-soft, cake-like cookies are the perfect not-too-sweet treat. Plus, they are one of my husband’s favorites!
The aroma of fresh vanilla and nutty brown butter will hit you the moment you take these madeleines out of the oven. The vanilla adds a sweet floral note that perfectly complements the rich nuttiness of the brown butter. I don’t know about you, but I could just sit and smell them all day long.
Madeleines are baked in a special pan that gives them their pretty shell-shape. Now, if you don’t happen to have a madeleine pan, fear not! You can still achieve the same result by using a mini muffin tin. Just spoon the batter into the muffin cups and bake until golden brown. The texture will be a bit different than the traditional madeleine, but the flavor will be just as delicious.
These Vanilla and Brown Butter Madeleines are perfect for any occasion, from a casual brunch to an elegant dinner party. Serve them alongside a cup of hot tea or coffee, and you’ll have a dessert that’s sure to impress.
So, whether you’re a seasoned baker or a beginner, these madeleines are a must-try. Trust me, your taste buds will thank you.
Ingredients
- Melted butter and all-purpose flour for preparing the pan
- 125 ml unsalted butter
- ½ vanilla bean
- 2 large eggs room temperature
- 125 ml sugar
- ¼ tsp vanilla extract
- 175 ml cake flour sifted
- ¼ tsp baking powder
- Icing sugar for dusting
Instructions
- Brush inside of madeleine pan with a thin layer of melted butter. Dust with all-purpose flour, invert pan, and tap out excess flour.
- Place butter in a small saucepan. Split vanilla bean and scrape black seeds into butter. Add the vanilla pod. Melt butter over medium heat until foamy. Continue heating until foam subsides and the butter turns a golden brown colour. Transfer to a small bowl to stop the cooking. Remove the vanilla pod and cool 10 minutes.
- Whisk the eggs and sugar together until the mixture is foamy and lightened in colour, about 2-3 minutes. Add the vanilla extra and whisk to combine.
- In a separate bowl, combine the flour and baking powder. Add the flour and baking powder to the egg mixture, and gently stir until just combined, scraping down the sides as necessary.
- Add the brown butter and mix just until the butter is incorporated.
- Spoon the batter into prepared pan, filling about two-thirds full ( it works out to approx. 15 ml/ 1 tablespoon of batter per shell-shaped depression). Refrigerate for 1 hour to allow the batter to firm up.
- Preheat the oven to 375°F (190°C).
- Place the pan in the oven and bake until the madeleines are lightly browned and just set, 12 to 15 minutes.
- Remove from oven, invert pan over a wire cooling rack, and tap lightly to release madeleines. Serve warm or at room temperature, with a light dusting of icing sugar. Madeleines will keep 2 to 3 days in an airtight container.