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
- Preheat the oven to 350 degrees Fahrenheit, while preparing your madeleine pan using the extra Tablespoon of butter (will split this between three batches).
- Melt the butter and set aside to cool down slightly.
- Cream together the eggs and sugars in a large bowl, using a whisk or wooden spoon.
- Add the vanilla, salt, and nutmeg, and blend into the mixture well.
- Add the flour gradually, whisking in until combined.
- Stream in the slightly cooled butter slowly, mixing well. The batter will be quite thick.
- 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.
- 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.