Description
These Brown Butter Madeleines are delicate French sponge cakes with a rich, nutty flavor from browned unsalted butter, sweetened with maple syrup and sugar. Perfectly golden and springy, they offer a beautifully moist texture with a subtle vanilla aroma, ideal for an elegant tea-time treat or dessert.
Ingredients
Scale
Brown Butter
- 1 cup unsalted butter, for browning
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
Instructions
- Prep: Preheat your oven to 375°F (190°C) and generously grease your madeleine pan to prevent sticking.
- Brown Butter: In a saucepan, melt the unsalted butter over medium heat until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool slightly.
- Mix Ingredients: In a bowl, whisk together the all-purpose flour and baking powder. In a separate large bowl, beat the eggs with the granulated sugar until pale and fluffy. Gradually combine the browned butter and pure maple syrup with the egg mixture, gently folding in the dry ingredients to form a smooth batter. Stir in the vanilla extract.
- Bake: Spoon the batter into the prepared molds, filling each about three-quarters full. Bake in the preheated oven for 10-12 minutes, or until the madeleines are golden brown and springy to the touch. Remove from oven and cool slightly before removing from the pan.
Notes
- Be careful not to burn the butter; it should be golden brown and smell nutty.
- Do not overmix the batter to maintain the light texture of the madeleines.
- To ensure a perfect shell shape, chill the pan before baking or use a madeleine pan specifically designed for this treat.
- Serve madeleines warm or at room temperature with tea or coffee.
