Brown Butter Madeleines
French tea cake classic, shell-shaped brown butter sponges with a signature domed hump, dusted with icing sugar.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Melt 50g butter in a small pan over medium heat 3–4 minutes, swirling until foaming, milk solids turn deep golden, and it smells nutty. Strain through a fine sieve and cool 5 minutes. Whisk egg, caster sugar, honey, vanilla, and lemon zest 30 seconds until just combined—do not aerate. Sift in flour, baking powder, and salt. Whisk gently until smooth with no dry streaks. Pour warm brown butter in a slow steady stream, whisking continuously until fully incorporated and glossy.
Chill
Cover batter and refrigerate at least 1 hour. This rest is essential for the signature hump to form. The batter should be completely chilled and firm before baking.
Bake
Preheat oven to 210°C (410°F). Brush a madeleine tin thoroughly with softened butter, dust with flour, and tap out excess. Spoon chilled batter into 4 shell moulds, filling each three-quarters full. Bake 9–10 minutes until risen with a distinct hump in the centre, golden at the edges, and springy to the touch.
Plate
Turn madeleines out onto a wire rack immediately. Dust generously with icing sugar and serve warm, 2 per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.