Brown Butter Madeleines

Instructions

1. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling frequently, until the butter foams, then turns golden brown and smells nutty, about 5 minutes. Immediately remove from heat and transfer to a heatproof bowl. Cool to room temperature.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on high speed until the mixture triples in volume, becomes pale and thick, about 6 minutes.
4. Reduce mixer speed to low, then add the vanilla extract; mix to incorporate.
5. Sift the flour mixture over the egg mixture in two additions, folding gently with a spatula after each addition to avoid deflating the batter.
6. Fold the cooled browned butter gently into the batter until evenly combined and smooth.
7. Cover the batter tightly with plastic wrap and refrigerate for 30 minutes to firm and develop the characteristic madeleine hump during baking.
8. Preheat the oven to 375°F (190°C). Grease a 12-cavity madeleine pan thoroughly with butter and dust with flour, tapping out excess.
9. Fill each cavity with batter about three-quarters full, smoothing the tops lightly.
10. Bake for 10 to 12 minutes, until the edges are golden and the centers spring back to touch.
11. Immediately invert the pan onto a wire rack to release the madeleines. Cool slightly.
12. Just before serving, dust the madeleines lightly with powdered sugar for a delicate finish.