Browned Butter Honey and Clove Madeleines

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I found this recipe in the British House and Garden magazine and was immediately drawn to it. I love all the flavors here so this became an obvious weekend project. I made a few modifications – I increased the amount of honey by a tablespoon and I reduced the butter a smidge.


Tip: The batter freezes well and can be thawed in the fridge.

Browned Butter Honey and Clove Madeleines

  • 1/2 cup butter
  • 2 Tbsp honey
  • 1 tsp freshly ground cloves
  • 3 large eggs
  • 130 g sugar
  • 135 g self-raising flour
  • 1 lemon, zest and juice

Melt the butter with the honey and ground clove in a small saucepan over a low heat until the butter browns. Careful not to burn the butter. Remove from heat and cool to room temperature.

Whisk the eggs with the sugar in an electric mixer for 10 minutes or until the mixture triples in size.

Fold in the flour, lemon zest and juice, and the butter and honey mixture. Leave to rest for three hours or overnight in the fridge.

Heat the oven to 375°F. Grease a madeleine tray and place it into the freezer or fridge to chill. Fill the moulds two-thirds full and then bake for 10 minutes until golden brown and firm to the touch.

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