Moelleuses madeleines beurre (Print Version)
# Ingredients:
→ Ingredients
01 -
150g of sugar
02 -
50g of whole milk, preferably
03 -
140g of sifted flour
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120g of unsalted butter
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1 tablespoon of sunflower oil
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25g of almond powder
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1 teaspoon of baking powder (5g)
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1 teaspoon of salt
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1 teaspoon of vanilla extract
10 -
3 large eggs
# Instructions:
01 -
Heat the butter over medium warmth in a small pan. Let it melt and turn golden-brown with a nutty aroma and a frothy top. Pull it off the heat and let it cool for a bit.
02 -
In a mixing bowl, combine the flour you've sifted with the baking powder.
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In another bowl, whisk the eggs and sugar until it's fluffy and pale. Stir in the almond powder and oil, then mix everything together.
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Gradually pour in the cooled brown butter while continuing to whisk. Toss in the milk, salt, and vanilla, stirring as you go. Add the dry mix and make sure it's well blended.
05 -
Put the batter in the fridge for at least 2 hours, but keeping it in overnight works better for that signature hump they’re known for.
06 -
Heat the oven up to 220°C. Spoon the batter into the madeleine mold's cavities and bake for about 10 minutes, or until they're risen and have turned nicely golden.
# Notes:
01 -
Resting the batter in the fridge is super important if you want that classic madeleine bump.
02 -
Don’t leave out the salt! It enhances the sweetness and brings out the flavor of the madeleines.