Browned Butter French Madeleines

If I were to choose one pastry besides macarons as my favorite dessert, I would definitely choose French madeleines. I love the buttery lightness and the soft airy texture of madeleines. This madeleine recipe that I'm sharing with you today is a bit different from the typical madeleine. Where most madeleine recipes call for lemon zest this one doesn't. It still has the rich buttery flavor and texture that a quality madeleine normally has but I kicked it up a notch by browning the butter and letting the nutty flavor come into play to compliment the subtle notes of vanilla. So delicious.


The hubster doesn't have much of a sweet tooth, but he loves these paired with a cup of coffee

Browned Butter French Madeleines

Yield: makes 3 dozen


1 ½ sticks unsalted butter
2 tablespoons unsalted butter, softened (for greasing pan)
4 large eggs
a pinch of salt
2/3 cups sugar
1 teaspoon vanilla extract
¾ cup cake flour


Preheat oven to 350 degrees F.

Melt the 1 ½ sticks of butter in a small saucepan over medium high heat, stirring occasionally, until it is brown and little brown specks start to come off from the bottom. About 10 minutes. Remove the saucepan from the heat and cool the butter to room temperature; about 30 minutes.

While the butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds.

In the bowl of a standmixer fitted with a whisk attachment, combine the eggs and salt and whip on high speed until it triples in volume; about 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip until the mixture is thick.

With a spatula fold in the vanilla extract. Sift the cake flour on top of the egg batter and gently fold it in. Next, fold in the cooled butter, only enough to incorporate everything together.

Spoon a tablespoon and a half of the batter into each mold. Bake the madeleines in preheated oven for 12-14 minutes or until the edges of the madeleines are golden brown. Remove from oven and remove the madeleines from the molds immediately. Cool on a wire rack.