Browned Butter Espresso Madeleines with a Twist
Introduction:
There’s something particularly special about madeleines, isn’t there? These delicate French cakes are like little edible clouds, and when infused with the nutty richness of browned butter and the invigorating aroma of espresso, they elevate your tea time or dessert experience to a whole new level! Today, I’m excited to share this delightful recipe for Browned Butter Espresso Madeleines. You’ll be amazed at how simple they are to prepare, yet they feel luxurious and sophisticated. If you’d like to receive this recipe directly to your inbox, be sure to subscribe!
Why You’ll Love This Recipe:
This recipe is a keeper for so many reasons! First off, who can resist the heavenly combination of browned butter and espresso? The buttery, caramelized notes blend perfectly with the coffee’s rich flavors, creating a bite that dances on your palate. Plus, these madeleines are surprisingly easy to make, and they come together with minimal effort—perfect for novice bakers or seasoned pros looking for a quick treat. Whether savoring them alone or sharing with loved ones, each madeleine brings a burst of joy!
Ingredients:
– 100g unsalted butter, plus extra for greasing
– 2 tablespoons instant espresso powder
– 130g granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 130g all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Powdered sugar, for dusting
Necessary Tools:
– Small saucepan
– Mixing bowls (one large and one small)
– Whisk
– Madeleines pan
– Plastic film
– Wire rack for cooling
– Sifter (optional)
Ingredient Swaps and Additions:
Feeling adventurous? You can swap out the espresso powder for matcha or a flavored tea for a unique twist. Adding chocolate chips or crushed nuts can bring an extra layer of flavor and texture to your madeleines. Substitute half of the all-purpose flour with almond flour for a nutty bite or incorporate a splash of orange zest for refreshing citrus notes!
Step-by-Step Instructions:
1. Let’s start by browning the butter! Melt it in a small saucepan over medium heat. As it cooks, stir occasionally. Keep an eye on it—it’ll transform into a beautiful golden brown and unleash a nutty aroma. Once it reaches perfection, mix in the espresso powder and allow it to cool.
2. In a large mixing bowl, whisk the sugar and eggs together until they become light and fluffy. This step is crucial for the madeleines’ signature airy texture. Don’t forget to add the vanilla extract and whisk it in.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this dry mixture into the egg-sugar concoction. You want it just combined—no need to overmix!
4. Now, gently stir in the cooled browned butter and espresso mixture until the batter is smooth.
5. Cover the batter with plastic film and pop it in the fridge for at least an hour, or overnight if you can wait! This chilling step is essential for getting those lovely madeleine bumps.
6. Preheat your oven to 375°F (190°C) while you generously butter and lightly flour your madeleine pan.
7. Spoon the batter into each mold, filling them about three-quarters full.
8. Bake for 10-12 minutes, keeping an eye out until the edges turn golden brown and the centers spring back when tapped.
9. Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack.
10. Just before serving, give them a light dusting of powdered sugar for that extra touch of sweetness!
Serving Suggestions:
These madeleines are delightful on their own, but pairing them with your favorite coffee or tea makes for an indulgent treat. Consider serving them alongside fresh fruit for added color and flavor or a scoop of vanilla ice cream for an elegant dessert.
Pro Tips for Success:
– Use high-quality butter for the best flavor.
– Make sure to chill the batter; it’s a key step for achieving that classic madeleine texture.
– Don’t open the oven door while baking; this can cause them to sink!
Storing and Reheating:
Store any leftovers in an airtight container at room temperature for up to three days. To rejuvenate them, simply pop them in a preheated oven at 350°F (175°C) for a few minutes to bring back their fluffiness.
FAQ Section:
– Can I use fresh espresso instead of instant?
It’s best to stick with instant espresso for this recipe, as it dissolves seamlessly into the batter.
– What if I don’t have a madeleine pan?
No worries! You can use a mini muffin pan, though the shape will be different.
Conclusion:
These Browned Butter Espresso Madeleines with a twist are a perfect way to savor a delightful treat that combines flavors in a unique and sophisticated way. They’re simple enough for a leisurely afternoon yet elegant enough to impress at gatherings. I’d love to see your creations, so feel free to leave reviews, share photos, or tag me on Pinterest or Instagram!
Nutritional Information (per serving):
Approx. 120 calories, 7g fat, 12g carbohydrates, 2g protein.
Enjoy every delightful bite of these flavorful madeleines!
Browned Butter Espresso Madeleines
Ingredients
Method
- Melt the butter in a small saucepan over medium heat. Stir occasionally until it turns golden brown and has a nutty aroma. Mix in the espresso powder and allow to cool.
- In a large mixing bowl, whisk the sugar and eggs together until light and fluffy. Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this mixture into the egg-sugar concoction until just combined.
- Gently stir in the cooled browned butter and espresso mixture until the batter is smooth.
- Cover the batter with plastic film and refrigerate for at least an hour, or overnight if possible.
- Preheat your oven to 375°F (190°C) and butter and flour your madeleine pan.
- Spoon the batter into each mold, filling them about three-quarters full.
- Bake for 10-12 minutes, until the edges are golden brown and the centers spring back when tapped.
- Let them cool in the pan for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
