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Brown Butter and Sea Salt Madeleines

If we haven’t convinced you yet to obtain a madeleine pan (see here and here), we’re confident this third recipe will be the charm! GoodFood suggests offering up a bit of crème fraîche alongside these tasty morsels — and there’s no question that would be a delightful pairing — but we decided that a tot of whiskey would be an amiable partner, and we were not wrong: treat yourself to a late-night tipple and nibble, sweet dreams guaranteed!

Brown Butter and Sea Salt Madeleines

14 tbs. butter
2 large eggs
3½ oz. golden caster sugar (½ cup)
1 tbs. honey
3½ oz. self-rising flour (¾ cup plus 2 tbs.)
pinch of flaky sea salt (such as Maldon)
confectioner’s sugar, to serve
crème fraîche, to serve

Melt the 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 heat and leave to cool a bit, then pour out 1/2 cup, holding back any white milky residue, and leave to cool further. Pour the remaining butter into a small bowl, again holding back any white milky residue: you will use some of this butter to grease the pan, and the remainder can be stored in the fridge to use in other baking, in pancake batter, tossed over hot vegetables, or mixed with a squeeze of lemon and poured over pan-fried fish.

Heat the oven to 400°F and butter a 12-hole madeleine tin with some of the leftover brown butter. Beat the eggs, sugar, and honey together, then add the flour and salt, and finally mix in the cooled ½ cup of brown butter.

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

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