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Brown Butter Madeleines with Rose Glaze

Course Afternoon Tea, Dessert
Cuisine French
Keyword afternoon tea, baking, brown butter, dessert, madeleine, rose
Servings 12 madeleines
Author Lokness

Ingredients

  • tablespoons unsalted butter (106 grams, cut into cubes), plus ½ tablespoon for the pan
  • 2/3 cup all-purpose flour (91 grams), plus more for the pan
  • ¾ teaspoon baking powder
  • 1/3 cup sugar (67 grams)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¼ teaspoon kosher salt
  • 1 tablespoon honey
  • 1 tablespoon milk

Rose Glaze:

  • ¾ cup powdered sugar
  • 1 teaspoon milk
  • 1 - 2 tablespoons drinking water
  • ½ teaspoon rose extract
  • Pink food coloring (optional)

Instructions

  • Brush or rub the madeleine pan with a thin layer of ½ tablespoon softened butter. Dust with flour and tap out extra flour. Set aside.
  • In a medium bowl, whisk together the flour and baking powder. Set aside.
  • In a light-colored small pot over medium heat, melt the butter, stirring occasionally. Once the butter has melted, it will start to bubble and foam, stirring occasionally. Soon you will see the milk solids (white spots) at the bottom of the pan. Keep stirring. The butter and the milk solids will start to turn brown. It has a nutty aroma. Keep a close eye on the milk solids until they are just dark brown, but not black. The butter should be amber in color. Carefully transfer the butter to a small heatproof bowl. Measure out 6 tablespoons for use. Set aside and let it cool.
  • In a large mixing bowl, add sugar and eggs. Whisk vigorously for 1 minute. Add vanilla extract, salt and honey. Whisk until combined. Add flour and gently blend everything together. Finally, gently fold in the brown butter (6 tablespoons) a little at a time. Stir in the milk.
  • Fill the molds until almost all the way up to the edge. Use the back of a spoon to smooth the surface. Transfer to the fridge and chill for 2 – 3 hours.
  • Preheat the oven to 400˚F (204˚C). Place a large baking sheet in the oven while heating up. Carefully place the madeleine pan on the hot baking sheet. Bake for 10 – 12 minutes or until the madeleines are puffed and browned around the edges. The madeleines should spring back when pressed lightly in center. Remove from oven and tap out the madeleines. If needed, use a knife to help. Let them cool slightly before dipping in glaze.
  • For the glaze, in a medium bowl, add powdered sugar. Add the milk and 1 tablespoon water. Whisk until smooth. Add more water if the frosting is too thick. Add the rose extract and food coloring (if using), whisk again. Dipped the madeleines head in to get 1/3 covered. Lay them on a parchment paper to set, about 20 minutes. Serve as soon as possible.

Notes

  1. The rose extract I used is from Stay Kay White and I got it from Amazon. You can also use rose water.
  2. I got the mold from Amazon. Even though it is a non stick pan, but I still grease my pan with butter and floured it. Just to be safe!
  3. The batter can be made 2 days ahead. Cover the batter with a plastic wrap by pressing down to the surface. Chill in the fridge until ready to use.
  4. Madeleines do not store well at room temperature. It is best to enjoy within the same day. But you can freeze them. First, wrap them in plastic wrap individually. Then freeze. Thaw overnight in the fridge and reheat in 350˚F (177˚C) oven for a few minutes.
(Adapted from Dorie’s Cookies)