• Dora Cavallo

BROWN BUTTER GRAPEFRUIT MADELEINES


 


 

I find madeleines irresistible. I love their shell shapes that are so pretty and elegant and make you feel like you are having a dainty and fancy treat. To make them extra special, I made them with brown butter and the nice tart flavor of grapefruit. Aren't they so pretty with their subtle pink icing?


When testing out this recipe, I turned to David Lebovitz. If you haven't already, you must check out his wonderful blog about his life in Paris and try his delicious recipes. This recipe is adapted from his Lemon Glazed Madeleines.



 



 


BROWN BUTTER GRAPEFRUIT MADELEINES

(adapted from David Lebovitz)

makes 24 madeleines


INGREDIENTS
  • 9 tablespoons unsalted butter, plus additional melted butter for the molds

  • 3 large eggs, at room temp

  • 2/3 cup granulated sugar

  • 1/8 teaspoon salt

  • 1 1/4 cup all purpose flour

  • 1 teaspoon baking powder

  • zest of one grapefruit

  • 3/4 cup powdered sugar

  • 2 tablespoons grapefruit juice


METHOD

  • Brush the Madeleine molds with melted butter and lightly dust them with flour. Place them in the freezer.

  • Place the butter in a heavy bottomed saucepan, melt over medium heat. The butter will begin to foam and watch it closely as light brown specks will form at the bottom of the pan and it will smell nutty. Remove from the heat and allow it to cool to room temp.

  • In the bowl of a stand mixer, whisk the eggs, sugar and salt for 5 minutes.

  • Sift the flour and baking powder over the egg mixture.

  • Add the grapefruit zest to the cooled brown butter, then slowly add the butter into the batter, a little bit at a time. Gently folding the butter mixture into the egg/flour mixture. Mix until a smooth batter is formed.

  • Cover the bowl and refrigerate for 1 hour.

  • Preheat the oven to 425 degrees. Fill the molds with a spoon about 3/4 full.

  • Bake for 8-10 minutes or until the madeleines are just set.

  • Prepare the glaze by whisking the grapefruit juice and powdered sugar together until smooth.

  • Let the madeleines cool slightly before unmolding them and dipping them into the glaze. Place them shell side up on a cooling rack until the glaze is set.


 

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it

#mgracebakeshop




 


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