Dense brown butter madeleines
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
This recipe makes about 30 madeleines
Ingredients
  • 3 eggs
  • 2½ cups all-purpose flour
  • 1 stick (1/2 cup) butter
  • ⅔ cup white sugar
  • 1 tsp baking powder
  • ⅛ tsp of salt
  • 1 tsp of vanilla extract
  • ½ cup milk (whole preferred, 2% okay)
Directions
  1. Preheat your oven to 400 degrees.
  2. Melt the butter in a small pan on high heat and let it brown (it will smell delicious!). When it turns a tan color, take it off the heat. Set aside and let it cool until it's warm, not hot. You should be able to touch the pan without being scared of getting burned.
  3. (As the butter cools) in a medium mixing bowl, add all your dry ingredients (flour, sugar, baking powder, and salt). Lightly whisk it all together so that it's incorporated.
  4. In a smaller bowl, lightly hand-whisk all of your wet ingredients together (the eggs, milk, and vanilla extract). You don't have to worry about making bubbles or beating it. You just have to stir so that it's all mix together.
  5. Take your wet ingredients and pour them on top of the dry. Using the same whisk, go ahead and mix the two together so that there are no big lumps (small lumps are okay). Just mix until it's JUST incorporated. This will probably will take about two minutes or less.
  6. Take your cooled brown butter and pour ⅓ of it into the batter. Mix with the whisk. Pour in another ⅓. Mix. Then pour in the rest and mix. It's okay if you get some of the brown particles on the bottom of the pan into the batter.
  7. Get your madeleine pan and spray with cooking spray. Mine's not non-stick so I need a LOT of spray and I also dust it with flour.
  8. Spoon in your batter into the molds. You should fill then about ¾ths full, not all the way full because they will puff up in the oven.
  9. Bake in the oven for 8-10 minutes, until the edges are lightly browned.
  10. Pull them out, let the pan cool enough to handle, and carefully pop the madeleines out of the mold with a butter knife. Let them cool on a cooling rack or on the counter, face up.
  11. Bake another batch! Spray your pan and repeat steps 6-9 until you use up all the batter.
Recipe by heo yeah yum at http://heoyeahyum.com/2012/09/dense-brown-butter-madeleines/