80gramsmelted unsalted butterSee notes on browning butter to reduce water
80gramscoconut palm sugar
2mediumeggsbeaten
1tbspcacao powder
1tspVanilla extract
Instructions
Preheat the oven to 180 deg centigrade
Browning the Butter
To brown the butter, pour the melted butter in a saucepan and heat on medium heat until the butter solids start separating out. The melted butter will turn a light brown from the yellow liquid. Keep stirring the butter and ensure that it does not start to burn. The butter will turn brown once it is a deep brown (not black) along with a nutty toasted aroma. See notes
Baking the Madeleines
In a large bowl mix all the dry ingredients i.e. flour , coconut palm sugar and cacao powder.
In a bowl using a hand or electric mixer, whisk in the eggs until light and fluffy.
Then In a separate bowl mix all the wet ingredients i.e. cooled brown butter, vanilla extract and beaten eggs.
Mix the wet and dry ingredients followed by the sourdough starter. Mix well until everything is a homogeneous mixture.
Chill the batter in a refrigerator for atleast 4 hours and preferably overnight. Chilling the batter is essential to form the bump or nipple in the madeleine as they bake
Before baking the madeleines, butter a madeleine tray and dust with flour. Pour the batter with a spoon taking care not to overfill each mould completely as the madeleines will rise when baking.
Bake the madeleines in a pre-heated oven at 180 deg centigrate for 18-20 min until fully baked. You should be able to see the "nipple" or bump in the madeleines.
Notes
Browning the butter - Measure the weight of the brown butter once done. It should have reduced 30-40% in weight depending on the butter fat percentage. For instance my butter reduced from 80 grams to app. 55 grams after I had browned it.
On flours - I like to use wholegrain spelt flour in all my baking. However if you can't get spelt flour, then use standard all purpose flour fit for baking.