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Browned butter espresso madeleines

Browned Butter Espresso Madeleines

Emma Duckworth
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
2 hrs
Total Time 40 mins
Method Cakes
Cuisine French
Servings 24 Madeleines
Calories 123 kcal

Ingredients
 

Madeleines

  • 100 g browned butter - melted but cool, plus an extra tablespoon to grease the mould
  • 2 large eggs - room temperature
  • 100 g caster sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 110 g plain flour (all-purpose)
  • ½ tsp baking powder
  • ¼ tsp fine salt

Espresso glaze

  • 1 tbsp espresso granules
  • 3 tbsp hot water
  • 240 g powdered icing sugar
  • ½ tsp vanilla bean paste
  • 1 tsp milk
  • 50 g walnuts - toasted and chopped finely

Instructions
 

Madeleines

  • 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 cool to room temperature.
  • Into the bowl of an electric mixer, place the eggs and sugar and whip on high for about five minutes until the mixture is thick and pale. 
  • Decrease to low speed and add the milk and vanilla extract. Mix till combined.
  • In a separate bowl, add flour, baking powder and salt and whisk to combine. Add to the bowl of the electric stand mixer and mix on low speed until combined.
  • 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).
  • 30 minutes before baking, pre-heat the oven to 180°C/350°F. 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.
  • 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 it in the same way.  
  • 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 them 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.)

Espresso Glaze

  • Add espresso granules and hot water to a small bowl and mix until the coffee is combined.
  • In a separate bowl, add the icing sugar, vanilla bean paste and 2 tablespoons of coffee and whisk the ingredients until a smooth and 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 by adding a ¼ cup of icing sugar and whisking until the desired consistency has been reached. The icing mixture should be thick enough to coat the back of a spoon.
  • Dip the madeleine's shell side into the espresso glaze until coated, and then dip the bottom half of the madeleine into the chopped walnuts. Place on a sheet of baking paper until set. Serve immediately.

Notes

How to store: They are best served fresh on the same day as baking. However, store in an airtight container for 2 to 3 days. 
To freeze: Allow the Madeleines to come to room temperature, wrap in baking paper and store in an airtight container. Freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving. 
Alternatives: Instead of orange, you can use grapefruit zest and juice or even lime for a Summer alternative! Blood oranges provide a beautiful natural pink colour to the glaze.
Tips: Whip the eggs and sugar for five minutes minimum to allow it to aerate. Once the batter has been mixed, then refrigerate for the required time. This chills the butter and hydrates the flour, and when placed on the cold pan and into the hot oven, it will help the madeleines rise in the centre.

Nutrition

Calories: 123kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 79mgPotassium: 30mgFiber: 1gSugar: 14gVitamin A: 171IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword Madeleines
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