100g unsalted butter, browned

175g all purpose flour

¾ teaspoon baking powder

pinch of kitchen salt

100g granulated white sugar

3 large eggs, room temperature

3 tablespoons honey

3 teaspoons vanilla extract

125g hazelnut meal


  • Brown the butter and set aside to cool completely. Sift flour, baking powder and salt into a small bowl; set aside.
  • Working with a mixer fitted with the whisk attachment, beat the eggs and sugar until pale and thick, 2-3 minutes.

  • Add honey and vanilla and beat well. Using a rubber spatula, fold in the dry ingredients and the hazelnut meal.
  • When they are incorporated, fold in the browned butter. Press a piece of plastic against the surface of the batter.

  • Refrigerate for at least 3 hours or for up to 2 days. Preheat the oven to 200ºC. Butter and flour madeleines molds.
  • Spoon the batter into the molds ¾ full; do not worry about leavening batter, the oven’s heat will take care of that.

  • Bake for 10-12 minutes or until they are golden and the tops spring back when touched. Remove pan from oven.
  • Release the madeleines from the mold. Transfer to a rack to cool to just warm or to room temperature. Makes 20.

Adapted from Foodagraphy by Chelle