Brown butter & sea salt madeleines

Brown butter & sea salt madeleines

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per madeleine
NutrientUnit
kcal73
fat4g
saturates2g
carbs8g
sugars5g
fibre0g
protein1g
salt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TO MAKE THE BROWN BUTTER

Melt 200g butter in a small saucepan until sizzling. Now watch carefully: the butter will foam, and, when the foam subsides, it will turn from yellow to a hazelnut brown – this is when you need to catch it. Remove from the heat and leave to cool, or pour into a container, holding back any white milky residue. Use it immediately or keep in the fridge and melt to use. Use it in baking, pour it over hot popcorn, in pancake batter or toss into hot vegetables

Goes well with

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    Rating: 5 out of 5.2 ratings
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