Ingredients
Scale
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp milk
- 3 eggs
- 3/4 cup all-purpose flour
- 2 3/4 tsp baking powder
Instructions
- In a saucepan, melt the butter on low. Once fully melted, let the butter boil on medium-high for about 5 minutes. I like to stir the butter with a spatula during the process to make sure the milk solids don’t stick at the bottom of the pan and burn. Once the butter has a golden brown colour and nutty smell, pour it (with the brown bits too) into a heat-proof dish. Let it cool
- In a bowl, beat the sugar, maple syrup, vanilla extract and milk slowly
- Add the eggs one by one
- Once the eggs are incorporated, mix in the flour and baking powder
- Add the cooled brown butter
- Pour the batter in an airtight container and leave it in the fridge for 6-12 hours
- Place your madeleine pan in the freezer for 30 minutes
- Preheat your oven at 410F and butter the madeleine pan
- Scoop one tablespoon of batter in the wells of the madeleine pan
- Place the pan in the oven for 3 minutes at 410F, followed by 6 minutes at 350F
- Take the pan out of the oven and let the madeleines cool for a few minutes before transferring them to a cooling rack
- Enjoy!
- Prep Time: 0 hours
- Cook Time: 0 hours