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5 from 4 votes

Brown butter madeleines

I've made madeleines several times before but I love the brown butter aspect of Felicity's recipe. Delicious.
Prep Time2 hrs 30 mins
Cook Time8 mins
Course: Brunch, Elevenses, Snack, Teatime
Cuisine: French
Keyword: Baking, French Patisserie, Madeleines
Servings: 20
Author: Felicity Cloake


  • Madeleine mould. I have two: a metal one and a silicone one. The metal one looks cooler but the silicone one gives a more defined shape.


  • 140 g butter plus more for greasing
  • 125 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 medium eggs
  • 90 g granulated sugar
  • 2 tsp runny honey
  • 40 ml milk
  • icing sugar, to dust


  • Melt the butter in a saucepan and simmer until pale golden brown. Leave to cool.
  • Put the flour, baking powder and salt into one bowl.
  • Whisk the eggs, sugar and honey in another bowl until large, pale and fluffy.
  • Gradually add the dry ingredients. Then the melted butter and milk. Cover and chill for 2 hours. Felicity says chilling helps give that 'characteristic bump'.
  • Grease and flour the madeleine mould, getting into all the little ridges. Put it into the fridge.
  • Preheat the oven to 220Âșc.
  • Put a scant teaspoon of batter into each mould, or pipe the batter in.
  • Bake for 7 to 10 minutes until dark golden.
  • Cool on a wire rack.