Brown Butter Madeline Sandwich Cookies
Brown Butter Madeline Sandwich Cookies. A new take on a french classic. Rich, creamy, brown butter buttercream sandwiched between two madeline cookies.
Ingredients
- MADELINES:
- 3/4 cup flour plus more for dusting
- 1/3 cup sugar
- 6 Tbsp butter browned and warm
- 2 large eggs
- 2 Tbsp light brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- Vanilla seeds from one vanilla bean
- Powdered sugar for garnish
- oil for pan
- BROWN BUTTER BUTTERCREAM:
- 1 1/2 cups powdered sugar
- 4 Tbsp browned butter at room temperature
- 2 Tbsp milk
- 1 tsp vanilla extract
Instructions
- MADELINES:
- Lightly oil and flour the mini madeline pan(s)
- Combine flour, salt and baking powder in small bowl
- In a mixing bowl combine the sugars, eggs and vanilla seeds.
- Mix on medium until well combined.
- Add the flour mixture and mix to combine.
- With the mixer on low/medium slowly stream the butter into the mixing bowl until all combined.
- Transfer batter to a piping bag and refrigerate for at least 1 hour. Once batter is chilled pre-heat oven to 350 Degrees F.
- Cut a small hole in the piping bag and fill each madeline cavity 1/2 full.
- Bake in the oven for 7-8 minutes or until edges turn golden brown.
- Transfer to rack to cool completely.
- BROWN BUTTER BUTTERCREAM:
- Put powdered sugar in mixing bowl.
- Stream butter into sugar with mixture running at low speed.
- Mixture will be a bit gloppy looking.
- Add vanilla and mix.
- Add 1 Tbsp milk and mix. If needed add additional 1 Tbsp milk. Mixture should be soft and spreadable.
Notes
*If only using one mini madeline tray keep batter in refrigerator between batches.
** To make browned butter, cook butter on medium heat until it turns brown. When using in recipe leave any dark brown settlement in the pan. If a little escapes thats fine.
Tried this recipe?Let us know how it was!