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–+ servings

Brown Butter and Vanilla Madeleines

These bite-sized, shell-shaped cakes pack a flavor punch that will leave you wanting more.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling time for the batter: 1 hour
Total Time: 1 hour 30 minutes
Course: Baking, Cookies
Cuisine: French
Keyword: brown butter, classic French recipes, French baking, vanilla
Servings: 16 madeleines
Calories: 108kcal

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.

Nutrition

Calories: 108kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 15mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 217IU | Calcium: 9mg | Iron: 0.2mg
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