Brown Butter Madeleines
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These delicate French cakes have been my go to treat whenever I want something elegant but surprisingly simple to make. The beauty of madeleines is that they come together in under an hour, making them perfect for unexpected guests or a spontaneous afternoon indulgence. I love using brown butter here because it adds such a rich, nutty depth that feels almost luxurious, and the lemon zest brightens everything beautifully. Plus, eggs are packed with choline, which supports brain health, so you can feel good about enjoying these little gems. They're truly foolproof once you have a madeleine pan, and honestly, they're one of the most impressive things you can bake without much effort at all.
Ella x
Ingredients
- 250all-purpose flour
- 100 ggranulated sugar
- 2 egglarge eggs
- 150 gunsalted butter(cut into small pieces)
- 20 gconfectioner's sugar
- 1 gsalt
- 1 mlvanilla extract
- 10 glemon zest
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and position a rack in the center. Line a 12-cup madeleine mold with paper liners.
Tip: For a non-stick release, lightly grease the mold with butter or cooking spray.
- 2
In a medium saucepan, melt the butter over medium heat, stirring occasionally, until it turns golden brown and has a nutty aroma.
Tip: This step is crucial for developing the brown butter flavor.
- 3
In a large bowl, whisk together the flour, granulated sugar, confectioner's sugar, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and lemon zest.
Tip: Use room temperature eggs for the best results.
- 5
Add the melted brown butter to the dry ingredients and whisk until the batter is smooth.
Tip: Be careful not to overmix.
- 6
Pour the batter into the prepared madeleine mold, filling each cup about 2/3 full.
Tip: Don't overfill, as the cakes will rise during baking.
- 7
Bake for 15-20 minutes, or until the edges are golden brown and the centers are still slightly tender.
Tip: A toothpick inserted into the center should come out clean.
- 8
Allow the cakes to cool in the mold for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This step helps the cakes retain their shape.
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