Brown Butter and Almond Madeleines

Madeleine cookies are a classic French treat known for their distinctive shell-like shape and buttery, delicate flavor. Originating in the Lorraine region of France, these petite cakes have charmed dessert lovers since the 18th century. Their beautiful scalloped edges and golden hue make them as delightful to look at as they are to eat. Perfect for pairing with a cup of tea or coffee, Madeleines are a timeless addition to any baking repertoire.

These brown butter and almond Madeleines are rich, nutty, and so easy to make. Once you pop them out of the shell pan, coat with glossy melted chocolate for the most impressive treat.

Ingredients:

• 1 Tbsp butter (for coating the pan)

• 10 Tbsps butter, browned

• 2 large eggs

• 1/2 cup sugar

• 3 Tbsp brown sugar

• 1.5 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 1/8 teaspoon salt

• 1 1/4 cup flour

• 1 cup chocolate (for the shell)

• Dash of almond extract (optional, for the shell)

• Food coloring (optional, for the shell)

• Non-stick Madeleine pan

Directions:

1. Preheat oven to 375F and melt 1 Tbp of butter and brush over the Madeleine pan.

2. Brown the butter by melting 10 Tbps of butter in saucepan over medium heat until brown specs start to form and a nutty aroma is present. Pour butter into bowl and set aside to cool.

3. In a separate bowl, combine eggs, sugars, extracts, and salt. Whisk vigorously for about 30 seconds to one minute.

4. Sift flour into the mixture (1/3 of a cup at a time) until fully combined. Pour cooled brown butter into the bowl and fold into the batter.

5. Drop one heaping tablespoon of batter into each space on the madeleine pan.

6. Bake for 9 minutes or until golden brown. Place on cooling rack directly after removing from the oven.

7. Clean Madeleine pan thoroughly while cookies are cooling.

8. Once madeleines are cooled, melt chocolate slowly in double boiler or microwave until smooth. Add a dash of almond extract and food coloring if using.

9. Spoon about 1 tsp of chocolate into a madeleine mold and gently push madeleine cookie into the space. Repeat until all cookies are back in the pan.

10. Place in freezer for 5-10 minutes for chocolate to set. Pop out of pan and serve!

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