Quite a mouthful, brown butter madeleines with coffee. But they are so very tasty! They are not difficult to make, but if you are a coffee lover you should really try this madeleine recipe.
Homemade brown butter madeleines with coffee
Have you ever tried making your own madeleines? I think these little French cakes that look like shells are so delicious to make. You can find a ton of classic madeleines recipes, but today I am sharing this fantastic new variation: brown butter madeleines with coffee. Incredibly deep in flavor and the perfect sweet treat!
Freshly baked madeleines with browned butter
The coffee flavour is very present in these madeleines, but not too intense or overpowering. And the brown butter, or beurre noisette, really goes with it because it is slightly nutty and very rich. A heavenly combination…
By the way, I have also made this brown butter chocolate chip cookies recipe, and they are just as good!
A shell and a belly
The madeleines with coffee have a wonderfully soft and fluffy texture. On one side you have the golden brown shell shaped crust and on the other, of course, the famous ‘belly’. This is the result of the dough rising during baking.
And handy too: it also lets you know they are almost ready when you put them in the oven. So I would say: grab a cup of coffee and time to make these amazing brown butter madeleines with coffee. Happy baking!
Ingredients
- 125 gram butter (unsalted)
- 2 eggs (medium)
- 100 gram sugar
- 2 tsp espresso powder
- 1 tsp vanilla extract
- 150 gram all-purpose flour
- pinch of salt
- 75 gram icing sugar
- 1 cup strong espresso (cooled)
Equipment
- Small saucepan
- Large bowl
- Whisk
- Madeleine tin / mold
INSTRUCTIONS (how to make this recipe):
- Melt the butter in a saucepan until it colors and starts to smell slightly nutty. This is how to make the beurre noisette. Let the beurre noisette cool.
- Beat the eggs with sugar in a large bowl for 5 minutes until light and fluffy. Add the beurre noisette to this little by little.
- Then add the espresso powder, vanilla extract, flour and a pinch of salt and mix in. Put the batter in the fridge for at least 1 to 2 hours.
- Meanwhile, preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.
- Grease the tin / mold and dust very lightly with a little flour.
- Divide the batter so that they are just not completely full (they will expand slightly during baking).
- Bake the madeleines for about 8-10 minutes until lightly golden brown and cooked.
- Let the madeleines cool and, in the meantime, make the icing by mixing the espresso with the icing sugar little by little. You don’t have to use all the espresso, just add a teaspoon each time until you get a nice thick paste.
- Dip the madeleines in this paste and let the icing harden. Then enjoy your madeleines!
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