When I’m craving something slightly sweet to pair with my afternoon tea, I turn to madeleines. Golden and petite, the French butter cakes are especially irresistible when still warm from the oven and dusted with snowy powdered sugar.
Flavored with rich brown butter and a touch of floral honey, this twist on classic madeleines is the perfect treat with tea (and absolutely lovely for gifting).
Brown Butter Honey Madeleines
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1 cup flour
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbsp runny honey
- powdered sugar, for dusting
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a glass measuring cup and let cool for 10 minutes.
- Whisk together sugar and flour in a medium bowl. Combine eggs, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Add the cooled brown butter and honey; stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.
- Preheat oven to 350°F and butter and flour a nonstick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill molds with a generous tablespoon of batter. Bake for about 14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool. Just before serving, dust madeleines lightly with powdered sugar. Store in an airtight container at room temperature up to 2 days, or wrap well and freeze.