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.