Brown Butter Madeleines

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 cups All-purpose flour, unbleached
  • 1 pinch Sea salt, fine-grain
  • 2/3 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 sticks Butter, unsalted

Found on ashleemarie.com

Description

Ingredients

• 1 1/2 sticks unsalted butter (6 ounces)
• 3/4 cups unbleached all-purpose flour
• 4 large eggs
• a pinch fine-grain sea salt
• 2/3 cups sugar
• 1 teaspoon vanilla

Directions

• Preheat the oven to 350
• Melt the 1 1/2 sticks of butter in a small pot over medium heat until its brown and gives off a deliciously nutty aroma, roughly 20 minutes.
• Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind.
• Cool the butter to room temperature.
• Beat the eggs and salt with a whisk attachment until it doubles or triples in size - approximately 3 minutes.
• Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony.
• Sprinkle the flour on top of the egg batter, and gently fold in.
• Now fold in the butter mixture. Only stirring enough to bring everything together.
• Spoon the batter into the molds, bake the for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the Madelaines are golden brown.
• Remove from oven and un-mold immediately.
• Optional - dip one side in melted chocolate