Browned Butter Madeleines

Delicious madeleines with a delicately crisp exterior and rich, custardy-cakey crumb, featuring browned butter, almond flour, and orange zest.

By 177milkstreet

Original recipe source

Browned Butter Madeleines

Cook time: 45 minutes

Servings: 12

Ingredients

  • 113 grams salted butter
  • 75 grams almond flour
  • 43 grams all-purpose flour
  • 0.125 teaspoon table salt
  • 107 grams white sugar
  • 0.5 cup egg whites
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons salted butter

Instructions

  1. In a small saucepan over medium heat, cook 113 grams (8 tablespoons) of butter, swirling, until the milk solids at the bottom are deeply browned and the butter has a rich, nutty aroma, about 4 to 6 minutes. Transfer to a liquid measuring cup or small bowl and cool until barely warm but still fluid, about 15 minutes.
  2. Meanwhile, in a small bowl, whisk together 75 grams (¾ cup) of almond flour, 43 grams (⅓ cup) of all-purpose flour, and ⅛ teaspoon of table salt.
  3. In a medium bowl, whisk together 107 grams (½ cup) of white sugar, ½ cup of egg whites, 1 teaspoon of grated orange zest, and 1 teaspoon of vanilla extract until frothy and the sugar has dissolved.
  4. Whisk the flour mixture into the sugar and egg white mixture. Add the browned butter and whisk, slowly at first, then more vigorously as the butter is incorporated, until homogeneous. Scrape the bowl and give the batter a final stir; it will be thick but pourable.
  5. Cover the batter and refrigerate for at least 4 hours or up to 2 days.
  6. When ready to bake, lightly brush the molds of a nonstick 12- or 16-mold madeleine pan with about 2 teaspoons of room-temperature butter, making sure the grooves are coated. Refrigerate the pan while you heat the oven to 400°F with a rack in the middle position.
  7. When the oven is heated, use 2 spoons or a spring-loaded scoop to portion the batter into the molds of the prepared pan, dividing it evenly (about 2 tablespoons per pan if using a 12-mold pan or about 1½ tablespoons if using a 16-mold pan). Work quickly so the pan and batter do not lose their chill.
  8. Bake until the edges are deep golden brown and the centers are domed and lightly golden, about 15 minutes.
  9. Immediately tip the madeleines out of the pan onto a wire rack. If any do not release, use a spoon to carefully loosen them.
  10. Turn the madeleines shell side up and cool for at least 5 minutes. Serve warm or at room temperature.
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