Get the Recipe: Brown Butter & Honey Madeleines
Ingredients
For the Madeleines:
- 1/2 cup unsalted butter, sliced into 1-inch cubes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 eggs, at room temperature
- 1/2 cup sugar
- 1/2 cup honey, I used wildflower
- 1/4 cup powdered sugar, for dusting
Equipment
- 1 full-sized madeleine pan (I bought mine at this really cheap Japanese dollar store in San Francisco)
Instructions
- Heat a heavy-bottomed skillet on medium heat, and add the sliced butter, making sure to whisk frequently to prevent the butter from burning. The melted butter should start to foam up a little bit, and then subside. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
- Once the butter has turned into a lovely light amber color and is emitting a nutty aroma, remove from heat and place on a cool surface to help stop the butter from cooking further and burning. Set aside to cool.
- Combine 1 1/2 cups flour and 1 teaspoon baking powder in a medium bowl, whisking together. Set aside
- Use a freestanding electric mixer with a whisk attachment (or, use a handheld whisk) on medium-high speed to beat together the eggs, sugar, and honey. This should take about 3 to 5 minutes, and the mixture should double in size by the end of the beating process.
- Sift the flour and baking powder mixture over the top of the egg/sugar/honey mixture, before using a rubber spatula to gently fold the flour into the egg/sugar/honey mixture until just combined. There should be one or two flour streaks still in the mixture.
- Once the flour has just been combined into egg/sugar/honey mixture, fold in the cooled melted butter and mix until just combined.
- Cover the batter and refrigerate for about 1 hour or until completely chilled.
- Preheat the oven to 375 (F). Generously butter your madeleine pan, making sure that all the interior surfaces of the shell molds are well buttered. Use a cookie scoop to spoon batter into the molds, filling each only about 2/3s of the way. My pan required about 1 tablespoon of batter per mold.
- Bake for about 12 - 15 minutes until the edges are golden brown. Transfer the pan to a cooling rack for 5 minutes before unmolding the cakes onto a cooling rack.
- Dust the madeleines with powdered sugar just before serving.
Notes
Special Equipment: 1 full-sized madeleine pan (I bought mine at this really cheap Japanese dollar store in San Francisco)
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