Brown butter & orange honey madeleines

We’re Francophiles in this household. My son goes to a French preschool and my husband & I are in the process of learning the language. (J’ai etudie le francais pour 6 ans, mais j’ai oublie beaucoup…including how to use accents on WordPress!) We hope to go summer in France in a few years once the kids are older.

My husband and I also just adore French food. If you looked at our cookbook shelf, you could tell. Our cookbooks are either locally oriented, Paleo, or French. What can I say? We like what we like. I hope you’ll like this one too! I have made a TON of modifications to my madeleine recipe that I’ll be sharing over time on this blog. I adore these cookies. They’re amazing with coffee or tea (not really paleo, I know, but we’re already established I’m paleo-ish. I love coffee too much to give it up!).

For those of you who don’t do dairy, use lard. It is awesome and works well. Just skip all the directions for infusing and go with lemon zest for a more traditional tasting madeleine.

Brown Butter & Orange Honey Madeleines

Brown Butter & Orange Honey Madeleines

Ingredients

  • 2 eggs at room temperature
  • ⅛ cup honey (I recommend a local honey for the best flavor!)
  • 1 cup almond flour
  • ¼ tsp cream of tartar
  • 1 TB orange zest or the fresh zest of one large orange
  • Infused Brown Butter Ingredients
  • ⅛ cup butter (You can use coconut oil, but do not brown, obviously!)
  • 1 vanilla bean - the caviar scraped from inside
  • 3-5 green cardamom pods, crushed
  • Makes 8 large madelines

Instructions

  1. Grease your madeline pan or cookie sheet (these can just be flat cookies!) if you’re using metal. If you’re using a silicone pan, I highly recommend the de Buyer Elastomoule. Only lightly grease this pan if it’s your first time using it.
  2. Melt butter and bring to a simmer over low to medium heat. Cook until the butter turns the color of a nut and smells nutty.
  3. Add the crushed cardamom pods & vanilla bean caviar just as the butter starts to brown.
  4. Turn off the heat once the butter is nutty and transfer to a clean bowl to let it cool down to room temperature.
  5. While that is going on, toss your two room temperature eggs in your stand mixer. (If you don’t have a stand mixer, you’ll just have to take this one step at a time! I recommend asking for one for Christmas. ;o)) Beat them on high until they turn pale and fluffy (about 5 minutes).
  6. While that’s beating, prep your dry ingredients in a separate bowl - almond flour, cream of tartar and orange zest. Mix them all up thoroughly. Use a fork to press out any lumps in almond flour ahead of time.
  7. Strain your butter to remove crushed cardamom pods. You’ll be using it in the next step!
  8. Alright, back to the eggs. After they’ve turned pale and fluffy, add in the honey and beat on medium for another 1-2 minutes.
  9. Then, slowly pour in the infused brown butter while mixer is still going. Be sure to get it all in there - those dark bits and the vanilla bean taste so yummy! Spatula power!
  10. Mix your wet ingredients gently into your prepared dry ingredients. Try not to over mix!
  11. Spoon or pipe your batter into the molds so they are about ¾ full. I always end up overfilling mine, but it still works out okay. You may have a little leftover, but it’s delicious so feel free to eat it. ;o)
  12. Place the pan in the refrigerator. Start preheating your oven to 375 degrees. Set a timer for 20 minutes.
  13. Times up? Alright, well now put them in the oven 10-15 minutes (depending on what type of pan you are using. If you decided to make mini madeleines, your baking time will be shorter). Take them out when the edges start to turn a nice deep golden brown.
  14. Let the cool for a few minutes, then pop them out onto a plate and let them cool the rest of the way.
http://coasttocoastpaleo.com/2013/09/brown-butter-orange-honey-madeleines/

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