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Brown Butter & Honey Madeleines


Special Equipment

  • 1 full-sized madeleine pan (I bought mine at this really cheap Japanese dollar store in San Francisco)


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


  • 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.


Special Equipment: 1 full-sized madeleine pan (I bought mine at this really cheap Japanese dollar store in San Francisco