Brown Butter Madeleines


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I slightly adapted this recipe from the cookbook A Passion for Desserts, by Emily Luchetti. Madeleines are also know as a small cake. These are a traditional tea cake.

Learn about the history of Madeleines.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.


Brown Butter Madeleines

3/4 cup (6 ounces) unsalted butter
2 tablespoons soft sweet butter (this is for spreading in the pan)
4 large
eggs
Pinch salt
2/3 cups
sugar
1 teaspoon chopped/grated lemon zest
1 teaspoon pure vanilla extract
3/4 cups all-purpose
flour
Powdered (confectioners) sugar

Preheat oven to 350 degrees F. Position a rack in the center of the oven.

In a small saucepan over medium heat, melt the butter. Continue to cook until the butter is
very light golden brown and fragrant, approximately 4 to 5 minutes. Remove from heat and let cool to room temperature; set aside.

Generously butter two madeleine molds (available at kitchen specialty stores - see photo on right) and dust with a little flour. Invert pan and tap out any excess flour. NOTE: If you don't have teflon-lined madeleine pans, be sure and butter the pan carefully, getting butter into all the cracks and crannys).

Into the bowl of an electric mixter, place the eggs and a pinch of salt. Whip on high speed until thick, approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream and whip for 2 minutes until mixture is thick and ribbony. Decrease to low speed and add the lemon zest and vanilla extract (just until mixed).

By hand, fold 1/3 of the flour into batter, followed by 1/3 of melted butter. Continue folding the remaining flour and butter, 1/2 at a time, into the batter.

Spoon the batter into the prepared madeleine molds, filling them 2/3 to 3/4 full.

Bake the madeleines for about 10 to 12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry. Remove from oven and unmold immediately (rap each pan sharply against a countertop to release the madeleines). Transfer warm madeleines to wire racks, smooth sides down, to cool.

When serving, dust with powdered sugar.

The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.