I know we have made madeleines before when cooking through “Around My French Table”, but I was a bit apprehensive about making the browned butter for this recipe, however, it turned out to be easy. The most important thing is to watch it carefully towards the end.
The rest of the recipe is simple.
After whisking all the ingredients together, I stirred in the egg whites and honey. As I was adding the first third of the browned butter to the mix, there seemed to be so much liquid, but it all blended well and the batter was easy to work with.
Since I was using a silicone pan, (a souvenir from the Auchon Supermarché in Blois, France), I decided it would be better to use a cookie sheet for stability. However, I really should have preheated the cookie sheet too, as I had to add some additional baking time.
They are a bit burnt, especially the first batch, but delicious just the same.