Here’s my second batch of madeleines. Browned butter and brown sugar give them a delightful caramel flavour. I tried a variation in the method too, slightly heating the egg and sugar mixture, which I’d read about in several recipes. I don’t think it made that much difference in the end because the egg and sugar “mousse” was the same consistency as when I beat it at room temperature for the other batch. I’m yet to perfect the hump (I get more of a bump than a hump), but there are so many tips and tricks, I guess it’s just a question of finding the best method for my ingredients and equipment…

Makes 16 – 18

Ingredients

85g unsalted butter
95g all-purpose (plain) flour
3/4 teaspoon baking powder
pinch of salt
95g light brown sugar
2 large eggs, at room temperature
powdered sugar for dusting, if desired

Directions

Cut butter into small pieces and heat in small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the butter. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature.

Whisk together the flour, baking powder and salt.

Whisk sugar and eggs in a heat proof mixing bowl over a pot of simmering water until the mixture is warm to touch, about 2 minutes. Make sure that the bottom of the mixing bowl does not touch the water, otherwise the eggs will cook. Remove the mixing bowl from heat and beat with an electric mixer for 5 minutes on high speed, until the mixture is light and fluffy.

Add flour mixture and gently fold into the batter.

Gently stir in browned butter.

Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

When ready to bake, preheat oven to 200°C.

Butter a madeleine pan and spoon the batter into the molds, filling each one about 3/4 full. Be careful not to overfill.

Note: David Lebovitz says you shouldn’t spread the batter in the molds, so you need to guesstimate the appropriate amount. I used a dessertspoon in each mold, which turned out to be reasonable amount.

Bake madeleines for 11 to 13 minutes, or until they are golden and the tops spring back when touched.

Remove from molds straight onto a cooling rack. If they are difficult to unmold because the edges have stuck as a result of overfilling, they can be gently lifted with a fine plastic spatula.

Dust with powdered sugar immediately before serving, if desired. Best served the day they are made.