Madeleines look fancy as freak, but they are actually super easy to make. Honestly, the hardest part might just be buying the special madeleine pan because sometimes it is a struggle to justify stuffing one more pan into your kitchen. But it’s sooo worth it.
And you only need one pan! Bake a batch, and keep any extra batter in the fridge. Then let the pan cool and bake some more! I’ve even got a video to show you how to make madeleines. You can also read more in my post about my Vanilla Bean Madeleines with Fiori di Siclia. That recipe even has a step by step video in case you’re a visual learner.
For these madeleines, I wanted to try a warm, cozy flavor combo. After some deep contemplation, and pestering my husband, I came up with this recipe for brown butter and spiced pear madeleines. I made a double batch of these, but you can easily half it to make only 16 madeleines.
Okay, let me be honest. I made a double batch because I am a giant doofus at times. I needed a dozen for a photo shoot (keep reading, because it was an amazing shoot!), but we all wanted to have some extras. Y’all, that pan makes 16 madeleines. See it? Well my brain automatically thought it was 12 because of cupcake pans.
Anyways. I’m rambling. Long story short, I need to use my eyeballs more often.
Brown butter is when you cook butter until it turns a caramel color. During this process, some of the water evaporates and the milk solids caramelize. It adds a rich nutty flavor to your recipe. Sometimes you might see it referred to as burnt butter.
Shockingly, I only just made brown butter for the first time. It was a recipe for brown butter mashed potatoes from Gather at Home by Monika Hibbs and I was hooked! I just knew I needed to use it in a dessert asap.
Getting A Pear Flavor
Sure, you could maybe try to make a pear compote and work that into the batter, but that sounds risky and like a lot of work for a simple recipe. I bought this pack of super strength flavors by LorAnn Oils and they are amazing!
I used the coconut one to make my Almond Joy Macarons. The coconut shells came out so perfect, so I decided to use the pear flavor in these madeleines. You only need about 6 drops of the pear flavor, so I do suggest buying the droppers as well.
I only used cinnamon and cardamom, but you can use your favorite spices. Some other options could be ginger, cloves, nutmeg, or all spice. Since there’s a lot going on, I would stick to just 2- 3 spices max.
I loved these brown butter and spiced pear madeleines! The flavors were all there and fairly well balanced. But, if I’m being honest, I would totally try a few tweaks next time to see how they compare.
If you want more brown butter flavor, I think you could probably use 8 ounces of it instead of a 50/50 split with regular unsalted butter. And I would also consider adding just a bit of lemon zest to help brighten the flavors. But, otherwise, they were perfect!
Storing & Serving Madeleines
Now here’s the closest thing to bad news you’ll find about this recipe. They don’t keep very well. Madeleines dry out fairly quickly and are best on day one. But that doesn’t mean you can only eat them that first day.
While they do become a bit drier, they are perfect for dipping into coffee or hot tea! Once they’ve cooled, store them in an airtight container between layers of wax paper to prevent them from sticking. Now you can enjoy them for the next 3- 4 days!
While these madeleines were super exciting just because of the flavors, I was extra excited because they got to go play at a gorgeous Bridgerton styled photo shoot in my hometown! Say whaaat?!
A bunch of amazingly talented vendors, led by Jennifer Ghartey of Jennifer Rose Events & Weddings, collaborated to make this shoot so incredibly beautiful. I’m thrilled and honored that some of my goodies got to join in on the fun.
I just know you’re going to love the flavor of these brown butter and spiced pear madeleines! Grab your pan and have fun whipping up this surprisingly simple recipe. They make a great dessert or addition to brunch.
Place the eggs in the bowl of your stand mixer and whip on a medium- high speed. Once the eggs start to foam, add the sugar one spoonful at a time. Once it is all added, scrape the bowl down if you see sugar on the sides. Continue whipping on medium- high until you hit ribbon stage. the mixture should be pale, thick, and fall like ribbons before sinking into the rest of the mixture. This whole process should take about 7- 10 minutes. When the eggs are done, add the vanilla and pear flavor, whisk to combine.
Meanwhile, melt the butter while the eggs whip. Set aside to cool slightly. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and cardamom. Whisk to combine and set aside.
When the egg mixture is done, add half of the dry mixture. Gently fold until just combined. Add the remaining dry ingredients and fold until just combined.
Add the melted butter (including the brown butter) and fold until the mixture is just combined. It should be thick and glossy. Cover the bowl and chill for at least one hour, or even overnight.
About 30 minutes before you are ready to bake, preheat the oven to 350°F. Melt a tablespoon or two of butter and brush your pan with it. Add a heaping tablespoon of batter to each cavity. It will look ragged, but that's okay. Bake for 12- 15 minutes. The madeleines should be set. Let them cool for a minute or two before removing them from the pan. They should be golden brown. Dust with powdered sugar, if desired and enjoy!
*Start with 5 oz of unsalted butter and cook over medium low heat until the butter is a nice caramel color. Set aside to cool. You could use up to 8 oz of brown butter instead of 50/50 with regular unsalted butter.
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.