Emily Luchetti

Brown Butter Madeleines

Preparation info

  • Yield

    3 dozen

    • Difficulty

      Medium

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By Emily Luchetti

Published 1993

  • About

A traditional tea cake of Proustian fame, madeleines are good with a cup of hot tea or an espresso. They are miraculous when made with imported French butter, with its added richness. (mail order sources.) The use of brown butter gives them an added twist.

Ingredients

  • 6 ounces (1½ sticks) sweet butter
  • 2 tablespoons soft sweet butter

Method

Preheat the oven to 350 degrees. Melt the 6 ounces of butter in a small pot. Heat the butter over medium heat until it is brown and gives off a nutty aroma. Strain and cool the butter to