Espresso Brown Butter Madeleines
Learn how to make these easy and delicious espresso brown butter madeleines! Once you try these, you won't want to go back to the classic. They're that good!
Ingredients
- 70 g unsalted butter
- 140 g all purpose Flour
- 1 tsp baking powder
- 1/4 tsp and an extra pinch salt
- 2 Tbsp espresso powder or instant coffee
- 1/4 tsp cinnamon powder (optional)
- 120 ml or 1/2 cup milk room temperature
- 100 g granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F
- Grease Madeline pan with butter
- Melt butter in a shallow pan until browned, about 5 minutes. Set aside to bring to room temperature
- In a medium bowl, sift together all the dry ingredients - AP flour, baking powder, salt, espresso powder, cinnamon powder. Set aside
- In a large bowl, combine milk, sugar, and vanilla extract. Whisk in the melted browned butter until well combined
- Add the dry mix to the wet mix and gently stir until just combined. Do not over mix.
- Ladle the batter evenly into the Madeleine pan
- Bake for 10 - 12 minutes; a toothpick tester should come out clean
- After baking, let rest in the pan for about 5 minutes and then turn onto cooling rack to cool completely
Notes
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below. I'm always open to feedback and idea sharing!
Allergens: Dairy, Gluten
Storage: Store in an air tight container, in a cool and dry place for up to a week.