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When I’m craving something slightly sweet to pair with my afternoon tea, I turn to brown butter honey madeleines. Golden and petite, the French butter cakes are especially irresistible when still warm from the oven and dusted with snowy powdered sugar.
Baked in a French madeleine pan for pretty scalloped edges, each cake has slightly crisp edges that yield to soft centers.
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).
More delicious madeleine recipes:
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Brown Butter Honey Madeleines
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 15 madeleines
- Category: Dessert
- Method: Bake
- Cuisine: French
Description
Flavored with rich brown butter and a touch of floral honey, brown butter honey madeleines are the perfect treat with tea. Recipe makes 15 madeleines.
Ingredients
- 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
Instructions
- 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.
These little cakes look perfect for snacking with tea! I’m an Earl Gray fan 🙂
Hehe love that browned butter! But seriously, they need to sell it at the store don’t you think? 😀
I absolutely love madeleines and this flavor combo is perfection!
My madeleine pan is somewhere? Your gorgeous photos have me thinking about organizing my baking pan cupboard just so I can find my pan and make a batch of madeleines!
Absolutely beautiful and you can never go wrong when brown butter is involved 🙂
I need to try these!! Love the brown butter and honey!! 🙂
I adore brown butter and this sounds simply perfect. Such a delicios combo.
xo
Picture perfect madeleines! And the brown butter and honey are subtle, yet elegant and delicious flavors!! Tomorrow will be bitterly cold and this recipe is the perfect excuse to turn on the oven!
Never tried brown butter madeleines, and I bet they are super delicious with the floral honey! yummy 🙂