To make browned butter, heat the butter over medium heat in a small saucepan until it becomes frothy, golden in color, and nutty smelling. Set aside to cool.

Combine eggs, sugar, zest, and vanilla. Whip the mixture on high speed with the whisk attachment. The mixture should become thick and pale after a few minutes.

Mix the dry ingredients together in a separate bowl and gently fold into the whipped sugar and egg mixture. 

Pour in the browned butter and fold to incorporate. Store the batter in the fridge for one hour. 

Preheat the oven to 375℉. Butter the madeleine tray. Scoop the batter into each mold with a spoon until about three quarters full. Don’t worry about spreading out the batter because it will fill the molds evenly in the oven as it bakes. (You will have enough batter to fill 16 molds with extra to spare.) 

Bake for 12 minutes or until the madeleines are golden brown and set in the center. Carefully unmold the madeleines, while still hot, onto a parchment lined wire rack. (You’ll need to hold the tray upside down at an angle and gently pry loose each madeleine with your fingers.)

To make the white chocolate glaze, simply melt the white chocolate and milk in a saucepan on low heat while whisking. After it melts, whisk in the powdered sugar. Remove from heat and turn the pan at an angle. Coat each side of the cooled madeleines and place them on the parchment paper.

*It’s true that madeleines are best eaten the day they are baked. However, these ones retain their freshness when covered in a white chocolate glaze and may be stored in the fridge or freezer between layers of parchment. 

*The extra white chocolate tastes incredible poured into a small mug with a shot of espresso. Your tastebuds will rejoice!