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Brown Butter Almond Madeleines

Are Almond Madeleines a cookie or a cake? I don’t care! I only know that they’re so easy to make and even easier to eat.

brown butter almond madeleines on a marble table

Classic French Madeleines are pretty straightforward. Really, they are more of a tiny sponge cake than a cookie. The classic cookie is flavored with browned butter and a little lemon zest. The result is a delicate and delectable little treat.

For this twist on the classic cookie, I wanted to highlight the subtle nuttiness of the browned butter. I replaced half the flour with almond flour and added a little almond extract to round out the flavor.

In my opinion, 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 Almond Madeleines:

a pot showing browned butter
The brown butter is ready when the milk solids and the butter are golden brown and the foam begins to subside.
a bowl of browned butter
Pour the brown butter into a bowl, leaving the milk solids in the pan.
showing a bowl of ribboned eggs
Whip the eggs and yolk with the sugar. The mix is ready when it forms a “ribbon” on the surface.
a whisk mixing browned butter into batter
Whisk the flour and brown butter into the egg mixture.
madeleine batter in a bowl
The batter will be soft but will firm up while it rests at room temperature for 1 hour.
scooping batter into a madeleine pan
Use a pastry scoop or tablespoon to fill the buttered and floured pan.
a closeup of a baked madeleine
The cookies are done when they’re lightly browned and spring back when pressed gently. The cookies should form a little peak while they bake.
an interior shot of a brown butter madeleine

If you love this recipe, try one of these other classic cookie recipes: Sable Cookies, Crisp Lemon Thin Cookies, Almond & Anise Biscotti, Lemon Filled Shortbread.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

brown butter almond madeleine

Brown Butter Almond Madeleines

Yield: 2 dozen cookies
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

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.

Ingredients

  • 1 1/2 sticks (6 oz, 170g) unsalted butter
  • 1/2 cup (2.5 oz, 70g)all purpose flour
  • 1/2 cup (2 oz, 56g) almond flour or finely ground almonds
  • 1/8 teaspoon 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

Instructions

  1. 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.
  2. Reserve a tablespoon of the browned butter to grease the Madeleine pan. Set aside the remaining butter to cool but not solidify.
  3. Whisk together the flour, almond flour (ground almonds) and salt and set aside.
  4. 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
  5. While the batter is resting, preheat oven to 400°F. and brush a madeleine pan with reserved butter then coat with flour.
  6. Place a heaping tablespoon of batter into each cookie mold.
  7. Bake 8-10 minutes until golden brown. Best eaten slightly warm or within a couple of hours of baking.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Allyson

Friday 16th of October 2020

Hi! When you say to remove the milk solids, do you mean the crystallized parts of the brown butter? I've never seen to remove those, so just curious what removing them adds.

Thank you!

Eileen Gray

Friday 16th of October 2020

The butterfat is already flavored by the browning. I prefer to remove the bits because I don't want that texture in the cookie.

Maribel M.

Tuesday 23rd of June 2020

Question: On #3 instructions indicates to whisk together flour, almonds? salt & set aside. But you do NOT list "almonds" or amount of, other than almond flour. Do you mean the almond flour? If not, please clear this up so I can make these. It says "almonds" NOT almond flour. NO idea why no one else has not mentioned anything unless I'm the ONLY one that noticed. I'm presuming you meant almond flour, but need to make sure. Thank you.

Eileen Gray

Tuesday 23rd of June 2020

Yes, I mean the almond flour, or ground almonds.

Liz

Sunday 21st of June 2020

This is a great recipe! I also have a dark pan and my first batch came out quite dark on the bottom. For the second batch, I turned my oven down to 375 and baked for about 8mins and that worked great!

Carol

Friday 15th of May 2020

I have read in other recipes that you can refrigerate the batter overnight, am I able to do this with your recipe. Thanks Carol.

Keely Wotsch

Friday 8th of May 2020

These are super tasty. Mine came out pretty dark on the bottom though. I do have a dark pan, so maybe that's it. Next time I'll lower the temperature.

Eileen Gray

Saturday 9th of May 2020

Yes, a dark pan will make a difference, mine is light colored aluminum. You can also try moving the oven rack up a bit.

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