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Tender Meyer Lemon Brown Butter Madeleines

Meyer lemon brown butter madeleines - featured image
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These tender madeleines combine nutty brown butter with bright Meyer lemon zest and juice for a light, irresistible French treat that’s quick and easy to make.

Ingredients

Scale
  • 6 tablespoons (85 grams) unsalted butter
  • 1 cup (120 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2/3 cup (135 grams) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 Meyer lemons
  • 2 tablespoons (30 ml) fresh Meyer lemon juice
  • 1 teaspoon vanilla extract
  • Optional: powdered sugar for dusting
  • Optional: almond flour (for gluten-free option, replace half or all-purpose flour)
  • Optional: dairy-free butter (for dairy-free substitution)

Instructions

  1. Brown the butter (5-7 minutes): In a small saucepan over medium heat, melt the unsalted butter. Stir continuously as it foams and turns golden brown with nutty aromas. Once the milk solids turn deep amber, remove from heat and transfer to a heatproof bowl to cool slightly.
  2. Mix dry ingredients (2 minutes): Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. Whisk eggs and sugar (3-4 minutes): In a separate large bowl, whisk the eggs and granulated sugar vigorously until pale and slightly thickened.
  4. Add flavorings (1 minute): Stir in the Meyer lemon zest, fresh lemon juice, and vanilla extract into the egg mixture.
  5. Combine butter and dry ingredients (2 minutes): Slowly drizzle the warm browned butter into the egg mixture while gently folding with a spatula. Fold in the dry ingredients until just combined, avoiding overmixing.
  6. Chill the batter (at least 1 hour): Cover the batter with plastic wrap and refrigerate to help develop the characteristic hump during baking.
  7. Prepare the pan: Lightly grease the madeleine pan with butter and dust with flour, tapping out excess.
  8. Fill and bake (10-12 minutes): Spoon batter into each mold about three-quarters full. Bake in a preheated oven at 375°F (190°C) until edges are golden and centers spring back to the touch.
  9. Cool and serve: Remove madeleines from pan onto a cooling rack. Dust with powdered sugar if desired. Serve warm or at room temperature.

Notes

Watch the butter carefully when browning to avoid burning; the smell changes to toasted nuts when ready. Chilling the batter is essential for the classic hump and texture. Use room temperature eggs to trap air for lightness. Grease and flour the pan well to prevent sticking. Avoid overmixing to keep madeleines tender. Check baking time closely to avoid drying out.

Nutrition

Keywords: madeleines, Meyer lemon, brown butter, French dessert, easy baking, lemon treats, homemade madeleines

Find it online: https://magnetmeal.com/tender-meyer-lemon-brown-butter-madeleines-recipe-easy-homemade-treats-to-impress/