Brown Butter Madeleines

Ingredients:

• 165g unsalted butter, plus extra for greasing the pan
• 1 cup all-purpose flour + extra for dusting the pan
• 2/3 cup granulated sugar
• 1 teaspoon finely grated lemon zest
• 0.5 tsp freshly grated nutmeg
• A pinch of salt
• 2 large eggs
• Powdered sugar, for dusting
• Special equipment: 12-cup Madeleine cookie cutter

Preparation:

1. Preheat oven to 175°C. Generously grease a Madeleine pan with butter. Dust with flour and shake out any excess.
2. In a small skillet over medium heat, melt the butter, swirling occasionally, until browned and fragrant, 3-5 minutes. Set aside and let cool.
3. In a large bowl, combine the flour, granulated sugar, lemon zest, nutmeg, and salt. Add the eggs and stir to moisten (they won't be completely incorporated into the flour), then stir in the cooled brown butter and knead until smooth and shiny.
4. Spoon 1 tablespoon of batter into each cookie cup. Bake until the edges are golden brown and the cookies spring back when lightly pressed, 12-14 minutes. Immediately loosen the edges with a small offset spatula or butter knife and turn the cookies out onto a wire rack to cool completely. Run the pan under cool water, wipe it clean, and generously grease and flour it again. Repeat with the remaining batter. Dust the cookies with powdered sugar.