Browned Butter and Coconut Madeleines

September 3, 2010

Madeleines

My hump… my hump, my hump, my hump… my lovely lady lumps…

If Madeleines ever got its own theme song, this would be it. But that might also mean that I’d never make these little French morsels again because I would no sooner take a drill to my cranium to avoid getting this repugnant ‘song’ stuck in my head.

Which would be a shame because Madeleine is one heck of a pretty lady with her scalloped curves, delicate taste and unique texture. I’ve always wanted to try making it and as such, I didn’t know where to start. A quick google ogle and they all say the same thing – it’s all about the hump.

Madeleines


I also learnt a few more things:

* the use of rising agents such as self-raising flour or baking powder is considered le travesty. The only rise this gal should get is from beating (i.e. aerating) the living daylights out of the eggs.

* the batter should really rest overnight to relax the gluten from the flour. Too much gluten from over beating the mixture will result in a tough and dense madeleine. And nobody likes a dense lady. Chilling it will apparently give us gorgeous humps.

* the batter should never be spread out in the tin. Rather it should be piped and spooned.

Madeleines

Check out her humps… I feel so sleazy!


After an exhaustive, intensive 5 minutes of research, I thought the recipe by David Lebovitz was the best looking plus with gram measurements to boot! I’m sorry but I always weigh my ingredients for baking and my silly Aussie/British head will never fully understand US-cup measurements. Ever.

But I digress. I was craving something nutty and toasty and these browned butter and toasted coconut madeleines fitted the bill perfectly. Next time I’ll add more coconut and a little more sugar for a touch more flavour. I know these are suppose to be delicate tasting but I always prefer things on the sweeter side.

So all in all, how do you like my humps?

Madeleines



Browned Butter and Coconut Madeleines


Recipe adapted from David Lebovitz (The Sweet Life in Paris) with many thanks. Check out his post for more invaluable advice.

3 large eggs, at room temperature
130g caster sugar
rounded 1/8 teaspoon salt
175g plain flour
125g unsalted butter
10g fine dessicated coconut – toasted over a low heat until lightly golden

Additional melted butter and flour to line the madeleine moulds. Not necessary if you use a non-stick pan like I did (mine was from Bakers Secret – available from department stores and homeware stores in Oz). Apparently they’ll darken your madeleines more than the traditional metal tins but I didn’t have any problem.

Method

To make brown butter / beurre noisette (this is the method that works for me)

Place butter in a stainless steel pot (preferably with tall sides) over medium to low heat to melt and cook (too hot and the butter will burn). It’ll sizzle and make a lot of noise but that’s fine. That’s just the water evaporating out of the butter. Go ahead and continue with measuring other ingredients while the butter is cooking if you like.

As soon as the sizzling noise dies down, check on your butter. You’ll see it all foamy but pale. Immediately turn the heat down to low and simmer while gently stirring or swirling the pot until you see a bit of golden come through the foam (if the heat is too high, the foam might boil over). Immediately remove pot from heat and set aside.

The foam will subside and the butter will be a pale brown but the residue heat will be enough to brown it further without the risk of burning it. Your butter should be a darkish golden colour (with brown sediment on the bottom) and smelling caramelly and nutty. Strain it through a fine mesh sieve into a bowl and set it aside to cool to room temperature.

Brush your madeleine molds with melted butter. Dust with flour, tap off any excess and refrigerate or freeze. Not only will this make it non-stick but the frozen butter lining will help crisp up the outside of your madeleines.

In a large bowl, whisk with your electric mixer, the eggs and sugar for at least 6-8 minutes. No danger of overbeating anything so whip the crap out of them eggs. We need volume people!

Sift the flour over the egg mix and add in the toasted coconut. Fold with metal spoon or rubber spatula as lightly as possible. The less air you knock out, the better.

Add the cooled browned butter to the mixture, and again, fold as lightly and gently as you can. It’ll probably look like the butter doesn’t want to cooperate but take your time, be patient because it will incorporate eventually. Slow and steady, we need to preserve the precious volume. Fold until it’s just mixed.

Cover the bowl with clingwrap and refrigerate for at least an hour. Batter can be chilled for up to 12 hours.

To bake the madeleines, preheat the oven to 220°C / 425°F degrees.

Plop enough batter in the center of each indentation to fill it to 3/4 of the mold (in the words of David – you’ll have to eyeball it, but don’t worry if you’re not exact.) Do not spread it. You can also pipe it in with a med-large tip in 2.5cm balls. But obviously it depends on the size of your madeleine tin. I needed around a tablespoon of mixture for the perfect size.

Bake for 8-12 minutes or until it’s lightly golden and the centre (or hump) springs back when lightly pressed.

Remove from the oven and if you’re using a non-stick pan, you should be alright to remove the madeleines out onto a cooling rack straight after. if not, you should wait 5 minutes before removing.


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{ 24 comments… read them below or add one }

Anushya April 22, 2013 at 23:35

I recently stumbled upon your website and chanced upon this recipe. I absolutely love madelines!! and am going to try making a batch :) Just wanted to know what the consistency of the batter should be?

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Citrus and Candy April 23, 2013 at 01:29

Hi Anushya, if I remember correctly, after the batter has chilled and rested, it should be quite thick and aerated (like stay on the spoon thick). Hope this helps!

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Jamiekiwi November 3, 2010 at 23:46

great recipe! thanks for sharing..

made these today and they tastes buttery and heavenly! http://www.jamiesrules.com/?p=3689

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thang @ noodlies September 7, 2010 at 12:28

love those humps… i'd end up eating a dozen!

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betty September 5, 2010 at 23:19

this is a great recipe, although id be scared to burn the butter :s
they look like th perfect madelines :)

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Gastronomy Gal September 5, 2010 at 20:50

Your humps are pretty sweet !

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Conor @ HoldtheBeef September 5, 2010 at 12:52

Your humps are delightful. I hope if I ever attempt to get humpy that mine will be as humpalicious as yours.

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mlle délicieuse September 4, 2010 at 02:28

Woohoo, beautiful sexy humps! And I'm ashamed to say I've owned a Madeleine tin for years but have yet to christen her =p

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Anonymous September 3, 2010 at 21:12

Haha thanks for fixing! Reading your blog is one of the first things i do when i wake up (over a mug of steaming coffee). I kept re-reading it over and over thinking that i was missing it because it was 5am!

Going to try making these for my Pa for Father's Day tomorrow. Yay! :)

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Jane Ko September 3, 2010 at 18:38

I'm loving your humps! I've never made Madeleines before so thank you for the tips!

I would like to invite you to participate in my giveaway at http://atasteofkoko.blogspot.com/2010/08/mini-pis

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barbarabakes September 3, 2010 at 10:51

I always prefer things on the sweeter side too. I know I would love these sweet little humps too!

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Mark @ Cafe Campana September 3, 2010 at 09:28

These madeleines look great, they are just the perfect size and shape.

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Miriam September 3, 2010 at 07:03

Wow, they look lovely indeed. And I so much agree with you about the US-cups thing…

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Sarah - For the Love of Food September 3, 2010 at 06:12

Love a light little buttery morsel and these look perfect. I've never actually tried madaleines but perhaps I'll need to fix that and try this recipe.

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citrusandcandy September 3, 2010 at 02:58

Yikes sorry! Mistake has been fixed. It's to be added with the flour. Thanks for letting me know :)

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Mei Sze September 3, 2010 at 01:55

Lovely humps… :) yum….

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billy@ATFT September 3, 2010 at 00:56

I think I am the only person who doesnt like Madeleine. But I'll have your humps anytime… (I wanna get norty , but i wont go there… ROFL)

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Steph@LittlePotBelly September 2, 2010 at 23:36

Your humps are beautiful. This recipe seems really simple to do, so a madeleine tin will be next on my list of things to buy!

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Rhonda September 2, 2010 at 23:24

Love your humps!! Ive never made madeleines before, they look like the perfect morning tea snack mmm

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wizzythestick September 2, 2010 at 23:19

These look perfectly adorable and delicious.

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joudie's mood food September 2, 2010 at 22:10

I guess these will all be building my lady lumps. They look so good, I would probably eat them all! How delicious. Coconut is simply one of my favourite flavours…..

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chocolatesuze September 2, 2010 at 20:46

teehee nice lumps! *whistles*

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Anonymous September 2, 2010 at 19:41

When do you add the coconut??

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Helen l grabyourfork September 2, 2010 at 17:05

I like your humps. They look perfect. Now I must get my own madeleine tin so I can make my own! Thanks for all the tips too. And brown butter, oh yeah baby…

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