Brown butter & sea salt madeleines

Brown butter & sea salt madeleines

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(2 ratings)

Prep: 10 mins Cook: 30 mins


makes 24

The brown butter gives a rich, nutty flavour to these delicate French madeleines, and a pinch of sea salt cuts through the sweetness of the sponge

Nutrition and extra info

Nutrition: per madeleine

  • kcal73
  • fat4g
  • saturates2g
  • carbs8g
  • sugars5g
  • fibre0g
  • protein1g
  • salt0.1g
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  • 100g brown butter (see tip), melted but cool, plus extra for the mould



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large eggs
  • 100g golden caster sugar
  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 100g self-raising flour
  • pinch of sea salt
  • icing sugar, to serve
  • small pot of crème fraîche, to serve


  1. Heat oven to 210C/190C fan/ gas 61/2 and butter a 12-hole madeleine tin. Beat the eggs, sugar and honey together, then add the flour and salt, and finally mix in the butter.

  2. Spoon the mixture into the madeleine holes and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch. If you like, you can dust the just-warm madeleines with icing sugar and serve with a spoonful of cold crème fraîche.

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