Brown Butter Madeleines Recipes

BROWN BUTTER MADELEINES

Brown Butter Madeleines image

It only takes a few minutes to brown the butter for these madeleines and the result is cake-like cookies with a deep, nutty flavor.

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 8

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
1 cup all-purpose flour, plus more for the pan
2/3 cup granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
Pinch of salt
2 large eggs
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350 degrees F. Generously butter a 12-cup madeleine pan, making sure to get into all the grooves. Dust with flour and tap out the excess.
Melt the butter in a small skillet over medium heat, swirling the skillet occasionally, until brown flecks appear and the butter smells nutty, 3 to 5 minutes. Set aside to cool.
Combine the flour, granulated sugar, lemon zest, nutmeg and salt in a large bowl. Add the eggs and whisk to moisten (they will not fully blend with the flour), then whisk in the cooled brown butter until smooth and shiny.
Spoon 1 tablespoon of batter into each cup of the prepared pan. Bake until the edges are golden brown and the cookies gently spring back when pressed, 12 to 14 minutes. Immediately loosen the edges with a small offset spatula or butter knife and unmold; transfer to a rack to cool completely. Run the pan under cool water, wipe clean and generously butter and flour again. Repeat with the remaining batter. Dust the madeleines with confectioners' sugar.

BROWN BUTTER & SEA SALT MADELEINES

Brown butter & sea salt madeleines image

The brown butter gives a rich, nutty flavour to these delicate French madeleines, and a pinch of sea salt cuts through the sweetness of the sponge

Provided by Barney Desmazery

Categories Dessert, Treat

Time 40m

Yield makes 24

Number Of Ingredients 8

Ingredients

100g brown butter (see tip), melted but cool, plus extra for the mould
2 large eggs
100g golden caster sugar
1 tbsp honey
100g self-raising flour
pinch of sea salt
icing sugar , to serve
small pot of crème fraîche , to serve

Steps:

Heat oven to 210C/190C fan/ gas 61/2 and butter a 12-hole madeleine tin. Beat the eggs, sugar and honey together, then add the flour and salt, and finally mix in the butter.
Spoon the mixture into the madeleine holes and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch. If you like, you can dust the just-warm madeleines with icing sugar and serve with a spoonful of cold crème fraîche.

Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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