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This exquisite French-inspired dessert combines the cozy flavors of fall with the elegant shape of traditional madeleines. The brown butter and pumpkin create a tender, moist cookie that's elevated with a bourbon glaze and rich chocolate coating.
I first made these madeleines for a small dinner party, and they instantly became my signature fall dessert. The distinctive shell shape always impresses guests, though I secretly know how straightforward they are to prepare.
Ingredients
- Unsalted butter: Creates that signature nutty brown butter flavor that forms the foundation of these madeleines
- Room temperature eggs: Help create the perfect texture and that characteristic madeleine bump
- All purpose flour: Makes these tender while still holding their shape
- Cinnamon, nutmeg, and cloves: Bring essential warm fall spice notes
- Canned pumpkin: Adds moisture and subtle earthy sweetness
- Bourbon: In the glaze adds complexity and a hint of caramel notes
- Dark chocolate: Creates the perfect bitter contrast to the sweet cookie
How To Make Chocolate Dipped Brown Butter Pumpkin Madeleines
- Brown the butter:
- Melt butter in a medium saucepan over medium heat until it foams, turns golden, and you see little amber bits forming at the bottom, about 5 to 7 minutes. These browned bits contain immense flavor. Pour immediately into a bowl to stop the cooking process and let cool completely.
- Mix the base:
- Whisk sugar and eggs in a stand mixer until pale and thick, about 3 minutes. The mixture should form ribbons when the whisk is lifted. This creates the light airy texture madeleines are known for.
- Add dry ingredients:
- Gently incorporate flour, baking powder, spices, salt, cooled brown butter, and milk just until combined. Fold in the pumpkin with minimal mixing. Overmixing will develop gluten and make your madeleines tough rather than tender.
- Chill the batter:
- Cover and refrigerate for at least 3 hours or overnight. This resting period is crucial as it hydrates the flour and helps develop that signature bump during baking.
- Prepare for baking:
- Preheat oven to 400°F and generously brush madeleine molds with melted butter, ensuring every ridge is coated. This creates a beautiful crisp exterior and ensures easy release.
- Fill and chill again:
- Spoon about 1½ tablespoons of batter into each mold, filling them about ¾ full. A brief 10-minute chill in the refrigerator right before baking enhances the bump formation.
- Bake to perfection:
- Bake for 8 to 10 minutes until edges turn golden brown and the characteristic bump has fully formed. Immediately remove from molds to prevent overcooking.
- Apply bourbon glaze:
- While madeleines cool, make the bourbon simple syrup by dissolving sugar in water then adding bourbon. Brush generously over cooled madeleines for extra moisture and flavor.
- Chocolate dip finale:
- Melt chocolate over a double boiler until smooth and glossy. Dip each madeleine partially into chocolate and place on parchment paper to set completely.
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The brown butter is truly the secret weapon in this recipe. I discovered its transformative power years ago when I accidentally let butter brown while making cookies. That happy accident changed my baking forever and now I deliberately brown butter for depth of flavor in everything from madeleines to rice krispy treats.
The History Behind Madeleines
Madeleines have a rich French history dating back to the 18th century. The shell shape supposedly originated when a young girl named Madeleine baked these small cakes for pilgrims in the town of Commercy. Traditional madeleines contain no leavening agent and rely solely on beaten eggs for their characteristic bump. Our recipe adds a modern American twist with pumpkin and fall spices while maintaining the authentic shape and texture.
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Perfect Pairings
These madeleines make an exceptional accompaniment to afternoon coffee or tea. For an elevated dessert experience, serve them alongside a small glass of bourbon or spiced rum that complements the warm spices in the cookies. They also pair beautifully with vanilla bean ice cream as part of a dessert plate or can be served as an elegant finish to a fall dinner party.
Storage Tips
While madeleines are truly at their peak freshness on baking day, they can be stored in an airtight container at room temperature for up to two days. To refresh day-old madeleines, warm them in a 300°F oven for about 5 minutes. For longer storage, freeze unglazed madeleines in an airtight container with parchment between layers for up to one month. Thaw at room temperature, then glaze and dip in chocolate before serving.
Frequently Asked Questions
- → What is the texture of the madeleines?
The madeleines have a soft, cake-like texture with a slightly crisp edge, teetering between cookie and cake.
- → How do I brown butter for this recipe?
Melt the butter in a saucepan over medium heat until it develops a nutty aroma and amber brown flecks appear at the bottom. Immediately remove it from the heat to prevent burning.
- → Can I substitute bourbon in the glaze?
Yes, you can replace bourbon with vanilla extract or omit it entirely for an alcohol-free version.
- → Can I store madeleines for later?
Madeleines are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- → Can I make these in advance?
Yes, you can prepare the batter in advance and refrigerate it overnight. Bake the madeleines fresh for the best flavor and texture.
- → What type of chocolate works best for dipping?
Bittersweet or dark chocolate works wonderfully, as it balances the sweetness of the madeleines and complements the spiced flavors.
- → How do I prevent sticking in the molds?
Brush the madeleine molds generously with melted butter before adding the batter to ensure easy release after baking.