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Flavorful French Madeleines Recipe with Lemon Zest and Brown Butter

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These French madeleines feature a tender crumb with a rich, nutty flavor from brown butter and a bright zing of lemon zest. Perfect for tea time or brunch, they are quick to prepare and delightfully elegant.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, browned and cooled slightly
  • 2 large eggs, at room temperature
  • 2/3 cup (135g) granulated sugar
  • 1 cup (125g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • Zest of 1 medium lemon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Place 6 tablespoons (85g) of unsalted butter in a small saucepan over medium-low heat. Stir constantly as it melts, then foams and turns a golden brown with a nutty aroma (about 5 minutes). Remove from heat and let it cool slightly but not solidify.
  2. Prepare dry ingredients: In a bowl, sift together 1 cup (125g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Set aside.
  3. Beat eggs and sugar: In a separate large bowl, whisk 2 large eggs with 2/3 cup (135g) granulated sugar until pale, thick, and slightly fluffy (3-4 minutes by hand or 2 minutes with an electric mixer).
  4. Add flavorings: Gently fold in the zest of 1 lemon and 1 teaspoon vanilla extract into the egg mixture.
  5. Combine wet and dry: Carefully fold the dry flour mixture into the egg mixture in two additions, folding gently to keep air in the batter. Avoid overmixing; batter should be smooth but light.
  6. Incorporate brown butter: Slowly drizzle the cooled brown butter into the batter, folding as you go to achieve a glossy, even consistency.
  7. Chill the batter: Cover the bowl and refrigerate the batter for at least 30 minutes to help the madeleines rise and develop their signature hump.
  8. Preheat oven and prepare pan: Heat oven to 375°F (190°C). Lightly grease madeleine pan with softened butter or non-stick spray, then dust with flour, tapping out excess.
  9. Fill the molds: Spoon batter into each mold, filling about 3/4 full. Do not overfill.
  10. Bake: Place pan in oven and bake for 10–12 minutes until edges are golden and center springs back to the touch.
  11. Cool and unmold: Let madeleines cool in the pan for 2 minutes before gently removing and transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to better monitor color changes. Chill batter for at least 30 minutes to develop the classic hump. Avoid overmixing to keep texture light. If no madeleine pan is available, mini muffin tins can be used but shape will differ. For dairy-free version, substitute browned coconut oil for butter.

Nutrition

Keywords: madeleines, French madeleines, lemon zest, brown butter, easy dessert, tea time, brunch, French pastry

Find it online: https://blairrecipes.com/flavorful-french-madeleines-recipe-with-lemon-zest-and-brown-butter-easy/