Brown Sugar Madeleines

Brown Sugar Madeleines

Madeleines are a classic French recipe that I've wanted to master for a while, and pair with my morning coffee. Turns out, they're pretty easy to make, and customize to your own liking! Here, I tested out a little something new, adding brown sugar and nutmeg to a more classic recipe.


Brown Sugar Madeleines

Loosely based on an Epicurious recipe.

Yield: 36 madeleines


4 large eggs

2/3 cup white granulated sugar

2/3 cup brown sugar

2 teaspoon vanilla extract

5-6 grinds of sea salt

5-6 gratings of whole nutmeg across a microplane

2 cup all purpose flour

2 1/2 unsalted butter, plus 1 Tablespoon for greasing the pan


  1. Preheat the oven to 350 degrees Fahrenheit, while preparing your madeleine pan using the extra Tablespoon of butter (will split this between three batches).
  2. Melt the butter and set aside to cool down slightly.
  3. Cream together the eggs and sugars in a large bowl, using a whisk or wooden spoon.
  4. Add the vanilla, salt, and nutmeg, and blend into the mixture well.
  5. Add the flour gradually, whisking in until combined.
  6. Stream in the slightly cooled butter slowly, mixing well. The batter will be quite thick.
  7. Dollop 1-2 Tablespoons of the batter into each mold in the madeleine pan, and bake for 13-15 minutes. Keep a close eye on it to avoid overcooking.
  8. Cool entire pan on rack for a few minutes, before very carefully removing each madeleine. Be sure to re-butter the pan between each batch.