Brown Butter Almond Madeleines, are they a cookie or a cake? I don’t care! I only know that they’re so easy to make and even easier to eat.
In thinking about a post for Brown Butter Almond Madeleines, I had to decide if I should start with that oft-referenced story by Proust, Remembrance of Things Past (aka In Search of Lost Time) .
You know the story, one bite of a madeleine instantly transports the narrator to his childhood with a flood of memories.
Even without reading the story I can appreciate how perfectly Proust illustrates that food is much more than mere sustenance.
We all have memories deeply tied to the flavors of our childhood. For sure, food is much more than a way to fill the belly. Food is culture, food is love and food is the stuff of childhood memories.
Ok, Let’s talk about Brown Butter Almond Madeleines!
So, now that I got the literary reference out of the way, lets talk about the recipe.
It’s a pretty straightforward recipe, really more of a tiny sponge cake than a cookie. For my version I started by making brown butter.
Brown butter has a lovely and subtle nuttiness that works perfectly with the almond flour and almond extract in the batter.
Yes, you do need to use a real madeleine pan to make the iconic shell shape.
Click here to see how to see step by step photos of how to make Brown Butter Almond Madeleines:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 1/2 sticks (6 oz, 168g) unsalted butter
- 1/2 cup (2.5 oz, 70g)all purpose flour
- 1/2 cup (2 oz, 56g) almond flour or finely ground almonds
- Pinch of table salt
- 1/2 cup plus 2 tablespoons (5 oz, 140g) granulated sugar
- 3 large eggs plus 1 large yolk
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Melt the butter in a small saucepan. Continue heating the butter until it foams, bubbles and the milk solids fall to the bottom of the pan. Allow the milk solids to brown. Pour the browned butter into a small dish, leaving the browned milk solids in the pan.
- Reserve a tablespoon of the browned butter to grease the Madeleine pan. Set aside the remaining butter to cool but not solidify.
- Whisk together the flour, almond flour (ground almonds) and salt and set aside.
- Whisk the eggs with the sugar and extracts until the eggs are pale, aerated and leave a "ribbon" when the whisk is drawn through the mix. Fold in the flour with a wire whisk. Fold in the browned butter. Set the batter aside to rest for 1 hour
- While the batter is resting, preheat oven to 400°F. and brush a madeleine pan with reserved butter then coat with flour.
- Place a heaping tablespoon of batter into each cookie mold.
- Bake 8-10 minutes until golden brown. Best eaten slightly warm or within a couple of hours of baking.
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