My sister Kaly gave me her recipe for her uber delicious madeleines about a year ago. Since then I've made dozens of batches. I love making them and my family and friends love eating them. People are asking for the recipe so I thought I'd share it with you. Enjoy!
Brown Butter Madeleines
1 1/2 sticks unsalted butter (6 oz)
2 tablespoons soft sweet butter (for spreading pan)
3/4 cups flour
4 large eggs
pinch salt
2/3 cups sugar
1 teaspoon chopped/grated lemon zest (peel of 1 lemon is sufficient)
1 teaspoon vanilla extract (always use real vanilla)
powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Melt the 1 1/2 sticks of butter in a small pot. Heat butter over medium heat until it's brown and gives off a nutty aroma. Strain and cool the butter to room temperature.
*By the time you finish whipping all the stuff together the butter is ready to go in; do this step first so you can put it aside.
Butter the madeleine molds and dust with flour. Invert pan and tap out any excess flour.
*I use a PAM cooking spray with flour to skip this part.
Put the eggs with the salt in the bowl of an electric mixer. 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 (just until mixed).
Fold the flour and butter together with the mixture, 1/2 cup at a time.
Spoon the batter into the molds (2/3 – ¾ full)
Bake the madeleines for 12 minutes, until golden brown (look for golden brown bottom and a darker lemon color on top of the cookie). Remove from oven and unmold immediately. Cool on racks. Dust with powdered sugar.
