Browned Butter Madeleines
- 1 cup + 2 tablespoons unsalted butter
- 2 1/4 cups all-purpose flour*
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 4 large eggs
- 1/2 cup + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup honey
- 3 tablespoons vegetable oil (can be extra virgin olive oil) or heavy cream
- 2-3 tablespoons butter for buttering molds
- 2-3 tablespoons honey to brush baked madeleines (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Place butter in a small saucepan and place on medium heat. Bring to simmer and keep an eye on pan. Simmer until mixture turns golden-pale, light brown. You will see brown particles especially near bottom of pan. Butter will be very fragrant and be reminiscent of nut aroma. Remove from heat and do not proceed until butter is lukewarm or less.
- Run mixture through cheesecloth or fine sieve. Set aside.
- Sift together flour, salt, and baking powder. Set aside.
- Place eggs in bowl and whip until completely combined. Add sugar and honey and whip until mixture has at least tripled in volume.
- Stop whipping and add oil and butter. Stir to combine using a spatula.
- Add dry ingredients and mix until completely smooth.
- To obtain iconic domes on madeleines, batter needs to be refrigerated for at least 2 hours or overnight.
- Preheat oven to 385°F. Melt butter and with a pastry brush, coat molds with a thin film.
- Sprinkle with flour and shake out excess.
- Using a piping bag fitted with a medium plain tip pipe batter 3/4 full in molds.
- Place in oven and bake until golden and center bounce back when lightly pressed with a finger. Time will depend on size of molds.
- Brush hot/warm madeleines with honey and serve.
Most hobby bakers have a madeleine mold or two sitting behind cookie sheets and muffin pans in their cupboard. Therefore, instead of indicating time on a specific size of mold we trust that you will watch as the madeleines are baking. Mini or small molds will have them ready in about 6 minutes while larger ones can take up to 12 minutes.