While honeymooning in France, Jeff and I took a cooking class in the Old Town of Nice (Les Petits Farcis), and we learned a handful of new recipes, one of which was for lemon madeleines. YUM! Back home, I decided to tweak the recipe a bit and amp up the flavor profile by incorporating brown butter and vanilla. I replaced lemon zest for orange zest, which seems to match vanilla much better.
Need-to-be-quick TIP: The original recipe called for room temperature butter; however, that can be tricky if you didn’t plan ahead and your butter is rock solid from the fridge or freezer. Thus, brown butter is a tastier and easier way out!
Apologies for measuring in cups, but I didn’t think to weigh my ingredients beforehand. 🙂 And YES you do need the madeleline pan! (I attempted this using a cupcake tin, and they were overdone.)