Madeleine
brown butter and almond madeleines
The Madeleine is the great shapeshifter of French patisserie. Not quite a cake, not quite a cookie, it exists in the liminal space between the two—soft, golden, with edges just crisp enough to suggest structure before dissolving into butter and air. Baked in scalloped molds, they emerge from the oven with the signature hump, a small and perfect imperfection.
The Madeleine apron, deep pink and feathered, does not whisper—it declares. It is for the baker who knows that drama belongs in the kitchen, that dessert should be as much about spectacle as it is about taste. A madeleine is never just a bite; it is an entrance, a flourish, a memory etched in butter and citrus. Served warm, dusted with sugar, or gilded in chocolate, it is proof that the simplest things can be the most decadent.
ingredients
1 Tablespoon butter (for coating the pan)
10 Tablespoons butter, browned
2 large eggs
1/2 cup sugar
3 Tablespoons brown sugar
1.5 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
1 1/4 cup flour
1 cup white chocolate (for the shell)
Dash of almond extract (optional, for the shell)
Food coloring (optional, for the shell)
Non-stick Madeleine pan
directions
Slip into your pink Madeleine apron and prepare to bake something elegant, golden, and utterly irresistible.
Melt 10 tablespoons of butter in a saucepan over medium heat, swirling occasionally, until golden specks appear, and the aroma turns rich and nutty. Pour into a bowl and set aside to cool—just until warm, not solid.
In a separate bowl, whisk together the eggs, sugars, extracts, and salt for 30 seconds to a minute, until smooth and slightly thickened.
Sift in the flour, 1/3 cup at a time, folding gently until fully incorporated. Pour in the cooled brown butter and fold until just combined—don’t overmix. Chill the batter in the fridge for 30 to 60 minutes.
When ready to bake, preheat the oven to 375°F. Melt 1 tablespoon of butter and brush it over the madeleine pan.
Scoop a heaping tablespoon of batter into each mold and bake for 9 minutes, or until golden. The madeleines are done when a gentle press on the top makes them spring back.
Transfer to a cooling rack immediately. Clean the pan thoroughly while they cool.
Once cooled, melt the chocolate in a double boiler or microwave, stirring until smooth. Add a dash of almond extract and food coloring if desired.
Spoon about 1 teaspoon of melted chocolate into each madeleine mold, then press the cookies back into place. Freeze for 5–10 minutes until the chocolate sets, then pop them out and serve alongside a tall glass of tea, coffee, or champagne.
Madeleine
a recipe as decadent as your apron