Brown Butter Madeline Sandwich Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Brown sugar, light
  • 3/4 cup Flour
  • 1 Powdered sugar
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1 Vanilla
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 10 tbsp Butter
  • 2 tbsp Milk

Found on thesugarcoatedcottage.com

Description

Ingredients

• MADELINES:
• ¾ cup flour (plus more for dusting)
• ⅓ cup sugar
• 6 Tbsp butter, browned and warm
• 2 large eggs
• 2 Tbsp light brown sugar
• 1 tsp baking powder
• ¼ tsp salt
• Vanilla seeds from one vanilla bean
• Powdered sugar for garnish
• oil for pan
• BROWN BUTTER BUTTERCREAM:
• 1½ cups powdered sugar
• 4 Tbsp browned butter at room temperature
• 2 Tbsp milk
• 1 tsp vanilla extract

Directions

• MADELINES:
• Pre heat oven to 350 degrees F.
• Lightly oil and flour the mini madeline pan(s)
• Combine flour, salt and baking powder in small bowl
• In a mixing bowl combine the sugars, eggs and vanilla seeds.
• Mix on medium until well combined.
• Add the flour mixture and mix to combine.
• With the mixer on low/medium slowly stream the butter into the mixing bowl until all combined.
• Transfer batter to a piping bag and refrigerate for at least 1 hour.
• When batter is chilled cut a small hole in the piping bag and fill each madeline cavity ½ full.
• Bake in the oven for 7-8 minutes or until edges turn golden brown.
• Transfer to rack to cool completely.
• BROWN BUTTER BUTTERCREAM:
• Put powdered sugar in mixing bowl.
• Stream butter into sugar with mixture running at low speed.
• Mixture will be a bit gloppy looking.
• Add vanilla and mix.
• Add 1 Tbsp milk and mix. If needed add additional 1 Tbsp milk. Mixture should be soft and spreadable.