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Browned Butter Espresso Madeleines

Browned butter espresso madeleines

These Browned Butter Espresso Madeleines are the perfect accompaniment to your cup of coffee. Buttery rich sponge with a nutty undertone is then dipped in an espresso glaze and sprinkled with chopped toasted walnuts. I don’t think you will stop at one!

Scale

Ingredients

For the madeleines

100g browned butter, melted but cool, plus an extra tablespoon for the mould

2 large eggs, room temperature

100g (1/3 cup plus 1 tablespoon) caster sugar

1 tablespoon milk

1 teaspoon vanilla extract

110g (3/4 cup) plain flour

½ teaspoon baking powder

Pinch of salt

 

For the espresso glaze

1 tablespoon espresso granules

3 tablespoons hot water

240g (1 1/2 cups) icing sugar

½ teaspoon vanilla bean paste

1 teaspoon milk

50g (½ cup) walnuts, toasted and chopped finely

Instructions

For the madeleines

  1. In a small saucepan over medium heat, melt your butter. Continue to cook until the butter is golden brown and has a nutty fragrance. This takes about 4-5 minutes.  Remember the the butter turns very quickly from golden to burnt. Remove from the heat, pour into a small bowl and let cool to room temperature.
  2. Into the bowl of an electric mixer, place the eggs and sugar and and whip on high for about five minutes untl the mixture is thick and pale. 
  3. Decrease to low speed and add the milk and vanilla extract. Mix till combined.
  4. In a separate bowl, add flour, baking powder and salt and whisk to combine. Add to the bowl of the electric standmixer and mix on low speed until combined.
  5. Remove the bowl from the stand mixer and add the browned butter. Using a spatular, fold the butter into the mixture. Take care not to over mix. Cover with cling wrap and refrigerate for 2-3 hours to let the batter rest (or overnight if needed).
  6. 30 minutes before baking, pre-heat the oven to 180C/350F. Using a pastry brush, generously brush melted butter into the moulds of two Madeleine pans, and dust with a little flour (knocking out the excess). Place pans in the fridge until ready to use.
  7. Once the oven is at temperature, remove the batter from the fridge and one Madeleine pan. Fill the deepest part of each well with 1 level tablespoon of batter. Do not level the batter out. Remove the other pan from the fridge and fill in the same way.  
  8. Place in the oven and bake for 10-12 minutes, check after 8 minutes and rotate the pans. They are ready when the ‘humps’ have risen and they‘re browned on the edges. Remove from the oven and allow to cool on a wire rack for a couple of minutes before removing them from the pans and allowing to cool. (Tip: give the pans a little jiggle and they should pop out. If they stick, run a knife around the edges to loosen them.)

 

For the espresso glaze 

  1. Add espresso granules and hot water to a small bowl and mix until the coffee is combined.
  2. In a separate bowl add the icing sugar, vanilla bean paste and 2 tablespoons of coffee and whisk the ingredients until a smooth and a drippy glaze forms. If the mixture is too thick, add a teaspoon at a time of milk (or more coffee if you want a stronger taste) and whisk till combined. Or if too thin, you can thicken it be adding a ¼ cup of icing sugar and whisking until a desired consistency has been reached. The icing mixture should be thick enough to coat the back of a spoon.
  3. Dip the shell side of the madeleine into the espresso glaze until coated and then dip the bottom half of the madeleine into the chopped walnutes. Place on a sheet of baking paper until set. Serve immediately.