Cakey Madeleines

These madeleines are made much like a whole-egg sponge cake, a genoise, but they’re denser and much more buttery. They not only contain more butter, they’re made with brown butter, which gives them a deep, nutty flavor. It’s highly recommended to use a silicone mold for madeleines as they otherwise love to stick. If you don’t have silicone, butter the molds twice—chill after the first brushing—before flouring.