Browned Butter Madeleines

Ingredients

• 113 g unsalted butter (Plus extra for buttering the madeleine pan; brown the measured butter until nutty and golden.)
• 100 g granulated sugar
• 50 g almond flour
• 75 g all-purpose flour (Whisk or sift to remove lumps.)
• 100 g egg whites (Measure by weight; the volume of whites varies among large eggs.)
• 1 tbsp orange zest (Finely grated; lemon zest may be substituted.)
• 1 tsp vanilla extract
• 0.25 tsp fine sea salt
• powdered sugar (For dusting, optional.)

Steps

1. 1

   Melt the measured butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and the butter smells nutty, about 5 to 7 minutes. Pour it into a heatproof bowl and let it cool until warm but no longer hot.

2. 2

   In a medium bowl, whisk together the egg whites, granulated sugar, orange zest, vanilla, and salt until combined and slightly foamy; do not whip to stiff peaks.

3. 3

   Add the almond flour and all-purpose flour to the egg-white mixture. Whisk just until no dry streaks remain and the batter is smooth.

4. 4

   Pour in the cooled browned butter and whisk until fully incorporated and glossy. Cover the bowl and refrigerate the batter for at least 4 hours, or up to 2 days, so it is thoroughly chilled.

5. 5

   Generously butter a 12-well madeleine pan, coating the ridges and corners. Refrigerate the buttered pan until cold, which helps moderate browning and improves release.

6. 6

   When ready to bake, heat the oven to 425°F (220°C). Remove the chilled pan and batter from the refrigerator. Divide the batter among the molds, filling each about three-quarters full; do not spread it to the edges.

7. 7

   Bake for 4 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) without opening the oven. Continue baking for about 8 to 11 minutes, until the madeleines are puffed, golden at the edges, and spring back lightly in the centers.

8. 8

   Remove the pan from the oven and let the madeleines cool in it for 2 to 3 minutes. Turn them out onto a wire rack and serve warm, or cool completely before storing.

Notes

The source states that the batter must be thoroughly chilled for at least four hours and can be refrigerated for up to two days. Chilling the buttered pan moderates browning and helps the madeleines bake through without overflowing. Store cooled madeleines in an airtight container at room temperature for up to three days. The ingredient quantities and baking details were reconstructed because the accessible page excerpt withheld the member-only recipe.

Nutrition per serving

• dessert
• French
• baked
• cookies
• make-ahead
• vegetarian