Browned Butter Vanilla Bean Madeleines
Serves: 18 Madeleines
Madeleines are best eaten on the day that they are baked - Their crisp exterior will soften the longer they are kept.
  • 10 tablespoons Unsalted Butter
  • ⅔ cup Sugar
  • ⅔ cup + 2 teaspoons All-purpose Flour
  • ⅓ cup Almond Flour
  • 2 large Eggs
  • 1 teaspoon Nielson-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • pinch of Salt
  • zest of ½ an Orange
  • 1 tablespoon Orange Juice
  • 1 cup 60-70% cacao content Chocolate, chopped (chips work, as well)
  • ⅓ cup Pistachios, finely chopped
  2. First, brown the butter. Cut the butter into even sized cubes and place in a light-colored saucepan. Place the saucepan over medium-high heat.
  3. Use a whisk or spatula to gently swirl the butter around the pan to help it melt evenly.
  4. Stir frequently to prevent milk solids from sticking to the saucepan.
  5. As soon as the butter has developed a toasty, golden brown color and gives off a nutty aroma, remove from heat. Let cool for 10 minutes before using.
  6. Take 2 tablespoons of the browned butter and place it in a small bowl. Add 2 teaspoons of all-purpose flour to the butter and stir in until smooth - set aside to be used for coating your madeleine molds.
  7. Place the ⅔ cup all-purpose flour, almond flour, sugar, and salt in a mixing bowl. Whisk to combine and set aside.
  8. In another mixing bowl, add the eggs, vanilla bean paste, orange zest, and orange juice and whisk until the eggs are frothy.
  9. Pour the egg mixture into the bowl of dry ingredients along with ⅓ of the browned butter. Whisk together until just combined. Mixture will be thick. Pour in the rest of the browned butter and whisk in again, until just combined. Do not overmix. Cover the dough and place it in the refrigerator to rest for at least 1 hour or overnight.
  10. TO BAKE:
  11. Brush the shell-like indentations of a Madeleine mold with the browned butter/flour mixture you set aside earlier - you may need to microwave it just a little if it has solidified - it should be in liquid form. Keep the butter mixture from being brushed outside of the shell shapes so that the batter won't be as prone to spreading beyond it's borders.
  12. Preheat the oven to 350 degrees.
  13. Place the baking mold in the freezer for 1 hour.
  14. Once the mold is well frozen, scoop heaping tablespoons of the chilled and rested Madeleine batter into each shell indention.
  15. Bake in the preheated oven for 10-12 minutes, rotating pan halfway through.
  16. The Madeleines are done with the tops are puffed and spring back when touched. Edges should be golden brown.
  17. Let the Madeleines cool for 1 minute, then use a fork to gently loosen them and remove from the molds. Place on a cooling rack, decorative side-up.
  19. Place ¼ cup of the chocolate in the refrigerator. Place the remaining chocolate in a small, dry, heat proof bowl.
  20. Fill a saucepan with 1-2 inches of water and bring to a simmer. Create a double boiler by placing the shallow, heat proof bowl over the saucepan.
  21. Let the chocolate sit over the hot water until it is about ⅔ melted. Don't let the water splash or touch the chocolate because it will cause it to seize.
  22. Once the chocolate is ⅔ of the way melted, gently stir to prevent burning and allow it to continue to melt until it reaches 115 degrees F. Use a candy thermometer to check the temperature of the chocolate. Remove the bowl of melted chocolate from the saucepan and set aside.
  23. Add the refrigerated ¼ cup of chocolate to the melted chocolate, stirring constantly, until all of the chocolate has melted, and the temperature reaches 79 degrees F.
  24. Raise the temperature of the chocolate by placing it back over the saucepan until the thermometer reads 89 degrees F.
  25. The chocolate should now set to a glossy finish with a satiny texture.
  26. While holding the bottom, dip the cooled Madeleines partially in the tempered chocolate. While still holding the Madeleine upside down, tap or shake it so that any excess chocolate will drizzle back down into the bowl. Dip the top of the chocolate covered Madeleine into the chopped pistachios and place on a sheet of parchment paper to set.
  27. Madeleines are best eaten on the day that they are baked. Store extras in an airtight container.
Recipe by The Kitchen McCabe at