Brown Butter Madeleines
Prep time
Cook time
Total time
Madeleines are a lovely, shell-shaped sponge cake. These are made with brown butter, which gives them a nutty, caramel flavor. The easy instructions for browning butter are included with this recipe.
Serves: 20
  • 3 large eggs (room temperature)
  • ⅔ cup sugar
  • 1 teaspoon vanilla
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1-1/2 sticks melted brown butter (instructions below)
  • confectioners sugar for dusting
  1. Whisk flour, baking powder, and salt together and set aside.
  2. With an electric mixer with a whisk attachment, beat eggs and sugar together until pale and doubled in volume.
  3. Add vanilla and mix just until blended.
  4. With a spatula, gently fold in the flour mixture until well blended.
  5. Pour a small amount of the egg mixture into a bowl and add the butter. Slowly and gently fold it in.
  6. Blend into the larger egg mixture.
  7. Cover and chill for at least an hour. Overnight is fine.
  8. Brush a generous amount of butter into each cavity of the madeleine pan.
  9. Spray with a small amount of Baker's Joy or other spray containing flour.
  10. Using a small scoop, fill each cavity with batter. Smooth out with an offset spatula.
  11. Chill for one hour.
  12. Preheat oven to 350°.
  13. Bake for 9-10 minutes, or until edges are browned and tops spring to the touch.
  14. Flip madeleines out onto parchment and allow to cool.
  15. Sprinkle with confectioners sugar.
  16. Keep in an airtight container until ready to serve.
  17. They are great the next day if microwaved for about 15 seconds.
Brown Butter -for this recipe you will need 1 -1/2 sticks butter
  1. Melt butter in heavy saucepan over low heat.
  2. Allow to simmer for 15-20 minutes, stirring occasionally
  3. The butter will begin to foam. Run a knife through the foam to see your progress.
  4. It will become a light caramel color with dark sediment.
  5. Strain through paper towels into a bowl and allow to cool to room temperature.
Recipe by The Tasteful Baker at