Delicious hybrid between a cookie and a little cake, these things are addictive. One batch gives me about 30 madeleines.
You will need the specialty pan to make them, but it’s so worth the investment. I prefer the silicone pan because they are so easy to use and clean.
2. There will be 2 phases of bubbling/foaming. After the second one calms down the fat solids will precipitate at the bottom and get some color. The butter will start smelling nutty and gorgeous. Wait a few minutes until the liquid itself is colored.
4. Carefully strain the hot butter. It will be very hot, so make sure the strainer is solid and won’t pour the butter on you. All the solids should get stuck in the paper towels. Throw the towels once the liquid has strained through. Set the strained brown butter aside to cool down.
9. Add the brown butter (should be around room temperature) and mix in until the butter is absorbed (avoid pools of butter at the bottom of the bowl). Try not to over mix, not to deflate the eggs.
10. Spoon into the madeleine pans. I put them on a cookie sheet to help put them in and take them out of the oven. Aim at filling the mold 1/2 to 3/4 full. More dough make for more cake like results, less makes for crunchier cookies.