Browned Butter Vanilla Bean Madeleines
Okay, can we just talk about brown butter for a second?! Honestly, I think it’s one of the most underrated ways to make something taste like you really know what you’re doing in the kitchen.
You take a perfectly good stick of butter, give it a little time on the stove, watch for those telltale golden-brown bits, and suddenly it’s nutty, toasty, almost hazelnut-y. The result? Something richer, more interesting, and even more crowd-pleasing.
Now, in this madeleine recipe we’re adding the seeds from a real vanilla bean to make it just a bit more special.
And the smell? These madeleines will have your kitchen smelling so good you’ll think to yourself, “these should be a candle!” But skip the candle, because you’re about to create that fragrance in your very own kitchen.
Enjoy!
PS - my friend Sarah Visintainer @halfbatchbaking has all you need to know about properly browning butter here.
this makes about 30
Ingredients for Brown Butter Vanilla Bean Madeleines
½ Cup plus 2 Tablespoons Browned Butter (unsalted)
1/4 Cup Neutral Oil
½ Cup Granulated Sugar
½ Teaspoon Vanilla Extract
¼ Cup Milk
1 ½ Cup All Purpose Flour
1 ½ Teaspoon Baking Powder
2 Tablespoons of Honey
½ Teaspoons Salt
3 Eggs
1 Vanilla Pod (scraped, reserve pod)
Optional:
1 Tablespoon Powdered Sugar
1 Tablespoon Corn Starch
How to Make Brown Butter Vanilla Bean Madeleines
Brown the butter. In a small pot over medium heat, let butter melt until milk solids are golden or a hue of your choice. Pour off into bowl (or coffee mug!) and set aside to cool.
In a mixing bowl, add the eggs, granulated sugar, salt, honey, vanilla extract and stir until foamy.
Fold in the flour and baking powder until just combined. Finally, fold in the melted butter, and the inside contents of the vanilla pod (snip at end and pinch out into bowl, or cut down center and scrap seeds out). Optional: keep the whole vanilla pod in the batter while it rests for maximum flavor extraction.
Cover and rest the batter in the refrigerator for at least 15 minutes— 30 mins is great, overnight is best - to increase the flavor and encourage that signature Madeleine hump to rise while baking.
Preheat the oven to 375°F for at least 15 minutes. While the oven heats, prepare your madeleine molds by brushing them thoroughly with softened butter, then lightly dusting with flour.
Spoon the chilled batter into the molds, filling each about ¾ full. Place filled tray in freezer for 5 minutes just before baking.
Bake at 375°F for 6 minutes, then reduce the temperature to 360°F and bake for an additional 5 minutes, or until the edges are golden and the centers spring back lightly.
Immediately turn the madeleines out onto a clean towel and allow them to cool slightly.
Enjoy!
Baker’s Tips
Adding ¼ or so Chocolate Chips for a fun variation!
Resting the batter in the fridge is key—it really helps develop flavor and contributes to achieving that “hump”!
A properly preheated oven is essential for rise and structure, so let it sit at temp for 15 mins.
Freezing your filled molds for 5 minutes before baking truly is the secrete (and chilled batter!) to achieve the iconic “hump” on a madeleines.
Avoid overfilling the molds; less is more for that elegant scalloped edge.
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
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