Brown butter & sea salt madeleines

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

PREP 10 mins
COOK 30 mins


  • calories 73
  • carbs 8
  • saturated fat 2
  • sugar 5
  • protein 1
  • fat 4
  • fibre 0
  • salt 0.1


100g brown butter (see tip), melted but cool, plus extra for the mould
2 large eggs
100g golden caster sugar
1 tbsp honey
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.