Brown Butter French Madeleines (Vanilla Tiny Cakes)
Light, fluffy, and delicately crisp on the edges, these brown butter madeleines are a perfect treat for an afternoon tea or a sweet snack. Infused with a nutty aroma from the browned butter, these tiny cakes are a step above the classic madeleines.
Servings: 24 madeleines
Calories: 88kcal
Equipment
- 1 mixing bowl
- 1 Whisk
- 1 madeleines tin
Ingredients
- 4 eggs medium size
- ¾ cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 stick butter ½ cup
Instructions
- In a bowl, crack the eggs and sugar and whisk until foamy.
- Sift the flour and baking powder and make sure there are no lumps.
- Brown the butter: In a small saucepan over medium heat, melt the unsalted butter. Stir occasionally and let it simmer until the milk solids turn golden and a nutty aroma fills the air (about 3-4 minutes). Be careful not to burn it!
- Once done, transfer it to a heatproof bowl and let it cool. The colour should be golden-caramel.
- Add the butter to the preparation in the mixing bowl, mix well.
- Allow the preparation to rest in the fridge for 30 min to an hour.
- Preheat the oven at 425F.
- Put one tablespoon of the mixture in each madeleine mold and place in the oven at 425F for 6 minutes and drop the temperature to 350F and bake another 6 minutes.
- Take out of the oven and allow to cool. Enjoy!
Notes
- Do not overlook the chilling steps and the temperature of the oven. The famous hump of the madeleines happens with the thermal shock.
- Store 24 to 48 hours in an air-tight container but it is recommended to enjoy fresh.
Nutrition
Calories: 88kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 59mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 157IU | Calcium: 16mg | Iron: 0.4mg