Brown Butter & Hazelnut Madeleines

These little French cakes have a beautiful, full-bodied hazelnut punch. Browned butter combines with hazelnut, bourbon and brown sugar for a praline treat to make your tea-time and post-dinner coffee ethereal. Prepare to swoon!

Makes 24 cakes


1/4 cup melted, browned unsalted butter / 4 ounces / 1/2 stick 
3 eggs (pasture raised whenever possible) 
1/2 cup granulated sugar
1/3 cup brown sugar 
1 1/2 tablespoon bourbon or 1 teaspoon vanilla 
2/3 cup ground, roasted hazelnuts 
1/4 teaspoon baking soda 
1/4 teaspoon baking powder 
1/2 cup flour 
1/4 teaspoon salt


Preheat Oven to 350 degrees.
Butter a madeleine pan (or a small, heavy weight muffin tin).  

  • Melt butter on medium until butter separates, turns a hazelnut brown color and smells very nutty. Allow to cool slightly (5 minutes.  
  • In mixer or with whisk, mix eggs, sugar and bourbon (or vanilla) together for 1 minute until light lemon color and increased in volume just a bit. 
  • Slowly add butter into egg mixture while whisking, so as not to not heat or cook eggs.    
  • Combine flour, salt, baking soda and powder together in a separate bowl. 
  • Add flour mixture to eggs and sugar, and whisk to combine all ingredients into a batter. 
  • Fill each madeleine form with 1 tablespoon of batter. 
  • Cook for 8-10 minutes until madeleines spring back when gently pressed in the center.


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