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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:Print
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.
- 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.