Brown Butter Madeleines

Instructions

1. 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. 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. 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. 4

   In a separate bowl, whisk together the eggs, vanilla extract, and lemon zest.

   Tip: Use room temperature eggs for the best results.

5. 5

   Add the melted brown butter to the dry ingredients and whisk until the batter is smooth.

   Tip: Be careful not to overmix.

6. 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. 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. 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.