Brown Butter And Lemon Thyme Madeleines

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   1. Preheat the oven to 180u00b0C/350u00b0F. Grease your madeleine tin very well.

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   2. Melt the butter in a pan over a medium heat and cook until dark brown. Allow to cool slightly.

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   3. Whisk the eggs and salt until creamy and doubled in volume. Add the sugar in a constant stream and continue to whisk until thick (it should take a couple of minutes).

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   4. Gently fold in the lemon thyme, vanilla and flour until just combined. Finally, fold in the butter.

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   5. Fill the moulds about 2/3 full (I used a 1/4 teaspoon measure) and bake for 10 minutes until golden brown. Remove immediately from the tin and transfer to a wire rack to cool. Makes 30-40 regular madeleines or 60-80 small madeleines.

* Per serving · 4 servings · Values may vary.

No additional tips available.