
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:
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1/2 cup (115g) unsalted butter
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2 large eggs
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1/2 cup (100g) granulated sugar
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2 tbsp Kahlúa
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1/2 tsp ground cardamom (freshly ground if possible)
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1 tsp vanilla extract
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2/3 cup (85g) all-purpose flour
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1/2 tsp baking powder
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Pinch of salt
(Optional: powdered sugar for dusting or a coffee glaze)
Instructions:
1. Brown the Butter:
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In a saucepan over medium heat, melt butter and continue cooking until golden brown and nutty in aroma.
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Remove from heat and let it cool slightly (you want it warm, not hot).
2. Whisk the Eggs & Sugar:
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In a bowl, beat eggs and sugar until thick, pale, and tripled in volume (5–7 minutes). This gives the madeleines their airy texture.
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Gently whisk in Kahlúa, vanilla, and cardamom.
3. Fold in Dry Ingredients:
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Sift flour, baking powder, and salt together.
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Gently fold into the egg mixture using a spatula — do not overmix.
4. Add the Brown Butter:
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Slowly stream in the cooled brown butter while folding, ensuring everything is well incorporated.
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Cover and refrigerate the batter for at least 1 hour, or up to overnight. This helps create that signature madeleine hump!
5. Bake:
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Preheat oven to 375°F (190°C).
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Grease and lightly flour a madeleine pan.
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Fill each mold about 3/4 full.
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Bake for 10–12 minutes, until puffed and golden at the edges.
6. Cool & Finish:
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Let them cool in the pan for a few minutes, then transfer to a wire rack.
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Dust with powdered sugar, or drizzle with a simple coffee glaze (powdered sugar + Kahlúa + a touch of cream).
Optional Coffee Glaze:
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1/2 cup powdered sugar
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1 tbsp Kahlúa
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1–2 tsp cream/milk
Mix until smooth and drizzle over cooled madeleines.