Maine Sea Salt & Brown Butter Madeleines
These cookies are the official sweet treat of the MyMaine team, and we love sharing them at events, interviews, and sponsorship meetings. They are easy to make, and as with any recipe, the better the quality of the ingredients, the better the result. We love York-based Slack Tide Sea Salt for their sustainable harvesting and drying methods that result in gorgeous, large crystals. Quality butter is key; use a grass-fed farm butter or Kate’s made in Arundel. For the honey, try to use locally sourced for the rich flavor and health benefits. The Honey Exchange in Portland or your local co-op will have a seasonal selection. Madeleine molds can be found at most cooking stores or online.
recipe & photography by chef josh berry
ingredients
2 large eggs, at room temperature
⅓ cup granulated sugar
½ tsp. baking powder
2 Tbsp. honey
1 Tbsp. pure vanilla extract or paste
½ tsp. sea salt
⅔ cups all purpose flour, divided
¼ cup unsalted butter
2 Tbsp. milk solids
1 cinnamon stick
pan spray
step one: make brown butter
Over medium-low heat, melt the butter. Add milk solids and stir until golden brown, about four minutes. Take care not to burn—when you smell the traditional noisette or hazelnut fragrance, your brown butter is ready. Let cool but not harden.
step two: prepare the batter
Sift together the flour, baking powder, and sea salt in a small bowl. In a separate bowl, whisk the eggs, sugar, honey, and vanilla until mixture appears pale and thick. Gradually fold in the dry ingredients until just combined. Gently mix in the cooled brown butter until smooth. Do not over mix.
Cover the bowl and refrigerate the batter for at least 1 hour (or up
to overnight).
step three: prepare to bake
Preheat oven to 375°F. Lightly grease madeleine molds with pan spray.
Spoon about 2 tablespoons of batter into each madeleine cavity. The batter does not have to be smooth. Once it starts to bake, it will melt to fill the mold.
step four: bake
Bake 12–14 minutes, until light golden brown. Remove and grate fresh cinnamon over the tops. Let rest for 10 minutes. Store in an airtight container for up to a week.