Daily Special: Madelines with Brown Butter Icing

Madelines with Brown Butter Icing by Chef Christine Guerriero of Sweet Lorraine's Bakery.

Ingredients for Madelines:

  • 125 grams granulated sugar
  • 110 grams AP Flour 
  • ½ teaspoon baking powder
  • Zest of 1 orange
  • Pinch of salt
  • 2 whole eggs
  • 110 grams butter, melted

Ingredients for Brown Butter Icing:

  • 4 tablespoons butter (melted and browned)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream
     

Directions for Madelines:

  1. Butter and flour madeline molds
  2. Mix all dry ingredients together
  3. Stir in eggs. Don’t overwork mixture or excessive air will be incorporated into batter
  4. Stir in melted butter
  5. Chill batter until firm
  6. Pipe madlines into prepared molds
  7. Chill again for 20 minutes
  8. Bake madelines at 400 degrees for 5-7 minutes or until they spring back to the touch
  9. Unmold madlines immediately upon removing from oven


Directions for Brown Butter Icing:

  1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes.
  2. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
  3. Add sugar, vanilla and 1 tablespoon of heavy cream; stir until smooth. If the icing is too rich, add the remaining tablespoon of heavy cream, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.
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