Brown Butter Kahlúa Cardamom Madeleines

Brown Butter Kahlúa Cardamom Madeleines

Ooh yes! That’s a decadent flavor combo — nutty brown butter, rich coffee liqueur (Kahlúa), and warm cardamom folded into soft, elegant madeleines. Here’s your dreamy recipe:

Ingredients:

  • 1/2 cup (115g) unsalted butter

  • 2 large eggs

  • 1/2 cup (100g) granulated sugar

  • 2 tbsp Kahlúa

  • 1/2 tsp ground cardamom (freshly ground if possible)

  • 1 tsp vanilla extract

  • 2/3 cup (85g) all-purpose flour

  • 1/2 tsp baking powder

  • Pinch of salt

(Optional: powdered sugar for dusting or a coffee glaze)

Instructions:

1. Brown the Butter:

  • In a saucepan over medium heat, melt butter and continue cooking until golden brown and nutty in aroma.

  • Remove from heat and let it cool slightly (you want it warm, not hot).

2. Whisk the Eggs & Sugar:

  • In a bowl, beat eggs and sugar until thick, pale, and tripled in volume (5–7 minutes). This gives the madeleines their airy texture.

  • Gently whisk in Kahlúa, vanilla, and cardamom.

3. Fold in Dry Ingredients:

  • Sift flour, baking powder, and salt together.

  • Gently fold into the egg mixture using a spatula — do not overmix.

4. Add the Brown Butter:

  • Slowly stream in the cooled brown butter while folding, ensuring everything is well incorporated.

  • Cover and refrigerate the batter for at least 1 hour, or up to overnight. This helps create that signature madeleine hump!

5. Bake:

  • Preheat oven to 375°F (190°C).

  • Grease and lightly flour a madeleine pan.

  • Fill each mold about 3/4 full.

  • Bake for 10–12 minutes, until puffed and golden at the edges.

6. Cool & Finish:

  • Let them cool in the pan for a few minutes, then transfer to a wire rack.

  • Dust with powdered sugar, or drizzle with a simple coffee glaze (powdered sugar + Kahlúa + a touch of cream).

Optional Coffee Glaze:

  • 1/2 cup powdered sugar

  • 1 tbsp Kahlúa

  • 1–2 tsp cream/milk
    Mix until smooth and drizzle over cooled madeleines.

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