Recently in my French Cuisine class I've been making the scrumptious desserts and these Honey And Brown Butter Madeleine's are no exception.
Quite easy to make
Recipe for 24
3/4 cup (6ounces ) unsalted butter
3 Tbsp. Flavored honey such as Chestnut, buckwheat, or mountain
1-1/2 cups almond meal
1 cup plus 2Tbsp. Powdered sugar
1/2 cup plus 2Tbsp. Unbleached all- purpose flour
1/2 teaspoon fine sea salt
6 large egg whites
Preheat oven to 425°
In small saucepan melt butter over medium heat, stirring as it melts. Turn the heat to low and simmer the butter until the milk solids begin to brown and you have a warm nutty aroma. Keep watch, as it can burn easily at this stage... trust me I know... Remove from heat and immediately strain through a fine-mesh sieve into a heavy bowl to stop the cooking process and cool the butter
With small brush, use a lil bit of the butter to go over and butter the cookie molds. Place Madeleine molds on baking sheet and place in freezer to chill.
Whisk the honey into the remaining brown butter.
At this point decided to add some orange zest/lemon zest as well as a couple pinches of dried lavender blossoms to the butter/honey mixture for more flavor.
In large bowl mix almond meal, sugar, flour , and salt . Add egg whites and blend thoroughly. Ass brown butter mixture to the large bowl and stir until well blended and incorporated together.
Scopp batter into chilled molds about 3/4 of the way full so that the cooked Madeleine's don't go over the edge of the pan into one another .
Reduce oven to 350° and cook Madeleine's for about 12-15 minutes or until golden brown on the edges and butter yellow in the center.
Remove from oven and wait for pan to cool so that you may knock them out of their molds🥊
Plate and sprinkle with powdered sugar
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