Brown Butter Madeleines

Brown Butter Madeleines

Adapted from Epicurious’ Madeleines

• 2 eggs

• 2/3 cup sugar

• 1 teaspoon vanilla

• Pinch of salt

• 1 cup flour

• 10 tablespoons brown butter, cooled slightly

• Melted butter mixed with some flour to grease the madeleine pans

Use a pastry brush to paint the inside of each madeleine well with the melted butter mixed with flour. Place the madeleine pans into the freezer.

Beat eggs, sugar, and vanilla together in a large bowl. Mix in the flour and salt. Slowly mix in the cooled brown butter until it is just blended into the dough. Refrigerate the dough for at least half an hour.

Preheat oven to 375F.

Fill each madeleine well with about one tablespoon of dough. Baked until the cookies are puffed and lightly browned, about 14 minutes. Cool cookies slightly before removing them from the pan.

Recipe yields approximately 20 cookies.

I have two madeleine pans but they are not identical. The one on the left is made by Chicago Metallic and the other pan has “Matfer Made in France 80” written on the bottom of it. My uncle gave me the Matfer pan after one of his travels to the Philippines. I couldn’t find the exact same pan available for purchase online so I bought the Chicago Metallic pan. Out of the two pans I like the Matfer pan best.

The texture of the dough should look like this after it has been chilled.