Madeleines with Browned Butter

Brown the butter in a small saucepan while stirring (you get so-called nut butter) and let cool.

Grease the madeleine hollows with a little butter. Preheat the oven to 180 degrees.

Beat the eggs with vanilla sugar and sugar for about 3 minutes until frothy. Mix the flour and baking powder and stir quickly into the egg mixture. Stir in the lukewarm nut butter (stir only briefly, otherwise the dough will be tough).

Pour half of the dough into the recesses (12 on a tray). Bake the madeleine tray in the hot oven on the wire rack for 12 minutes. Place the tray on a grid to cool. Remove the madeines from the recesses after 5 minutes. Re-grease the wells, fill in the remaining dough and bake as well.