Ingredients
Scale
- 1/2 cup (115 g) unsalted butter
- 2 large eggs, at room temperature
- 1/2 cup (100 g) caster sugar
- 1 tablespoon milk
- 1 teaspoon vanilla bean paste
- 3/4 cup (110 g) all-purpose flour, plus extra for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- Optional: 2 teaspoons powdered sugar (for dusting)
Instructions
- Brown the butter and let cool.
- Whip the eggs and sugar until pale.
- Add milk and vanilla to the egg mixture.
- Sift the flour, baking powder, and salt into the mixture.
- Fold in the cooled brown butter gently.
- Refrigerate the batter for at least 2-3 hours.
- Grease the Madeleine pans with reserved butter and dust with flour.
- Fill the pans and bake at 360°F (180°C) for 10-12 minutes.
- Cool on a wire rack and dust with powdered sugar before serving.
Notes
Use fresh ingredients for the best flavor.
Chilling the batter is essential for texture.
Avoid overmixing to keep the batter light.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 70
- Sugar: 3g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg