Brown Butter Madeleines
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 99, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 10 G., fiber 0 G., cholesterol 31 mg, sodium 13 mg, sugar 6 G.
Calories 99, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 10 G., fiber 0 G., cholesterol 31 mg, sodium 13 mg, sugar 6 G.
Madeleine cookies are traditionally baked in shell-shaped pans, resulting in a soft, sponge-like texture and typically dusted with powdered sugar. Their main ingredient is butter. Taking a few minutes to toast the butter will give classic madeleines a wonderful nutty flavor from the brown butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g unsalted butter, plus extra for greasing the pan
- 1 cup all-purpose flour + extra for dusting the pan
- 2/3 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- 0.5 tsp freshly grated nutmeg
- A pinch of salt
- 2 large eggs
- Powdered sugar, for dusting
- Special equipment: 12-cup Madeleine cookie cutter
We recommend
Recipes with similar ingredients: premium flour, lemon zest, brown butter, nutmeg
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Generously grease a Madeleine pan with butter. Dust with flour and shake out any excess.
- In a small skillet over medium heat, melt the butter, swirling occasionally, until browned and fragrant, 3-5 minutes. Set aside and let cool.
- In a large bowl, combine the flour, granulated sugar, lemon zest, nutmeg, and salt. Add the eggs and stir to moisten (they won't be completely incorporated into the flour), then stir in the cooled brown butter and knead until smooth and shiny.
- Spoon 1 tablespoon of batter into each cookie cup. Bake until the edges are golden brown and the cookies spring back when lightly pressed, 12-14 minutes. Immediately loosen the edges with a small offset spatula or butter knife and turn the cookies out onto a wire rack to cool completely. Run the pan under cool water, wipe it clean, and generously grease and flour it again. Repeat with the remaining batter. Dust the cookies with powdered sugar.
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