Brown Butter Bourbon Pecan Madeleines

These brown butter madeleines are made with nutty brown butter, then topped with a bourbon glaze and toasted pecans! They're a simple, delicate treat for any occasion from breakfast to afternoon tea!

Course Dessert

Cuisine American, French

Prep Time 20

Cook Time 10

Chilling Time 2

Total Time 2 30

Servings madeleines

Calories 106kcal

Author Kyleigh Sage

Equipment

Ingredients

Madeleines

2 large eggs room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon bourbon
¾ cup cake flour substitute all purpose flour
⅓ cup almond flour substitute ¼ cup all purpose flour instead
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup unsalted brown butter melted and cooled

Bourbon Glaze

1 cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon bourbon
1 tablespoon melted butter
1-2 teaspoons milk or cream as needed for desired consistency
¼ cup toasted pecans finely chopped for topping

US Customary - Metric

Instructions

Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for 8-10 minutes or until the mixture is thick, very pale, and forms ribbons when you lift the beaters. Add in the vanilla extract and bourbon and beat until combined.
In a small bowl, sift together the flour, almond flour, baking powder, and salt. Using a spatula, gently fold the flour mixture into the egg mixture.
Then gently fold the melted brown butter into the batter. It will take a minute or two to fully incorporate, so just keep gently mixing it together until fully combined. The batter should be thick and shinny.
Cover the bowl and let the batter chill in the fridge for a minimum of 2 hours up to 24 hours. [I like the prep the batter in the afternoon, let it chill overnight, then bake the next day.]
Preheat the oven to 350°F.
Lightly brush your madeleine pan with 1-2 tablespoons of melted butter, then scoop a generous tablespoon of batter into the center of each well.
Bake for 10-12 minutes or until the madeleines are lightly browned. Transfer to a wire rack and let cool.
Whisk together all of the glaze ingredients until fully combined and smooth. You may need to add an extra 1-2 teaspoons of milk or cream to reach your desired consistency.
Dip cooled brown butter madeleines in the bourbon glaze, then sprinkle with the crushed toasted pecans. [The glaze will harden after about 20 minutes.]

Notes

Madeleines are best eaten the same day (even better when they're still warm). However, they will keep in an airtight container at room temperature for 2-3 days. Madeleines are prone to drying out, so after the first day I recommend dunking in tea or coffee!

Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for a while until it's cool to the touch but still liquid. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Nutrition