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1
Preheat your oven to 180u00b0C or 160u00b0C if you have a fan-forced oven.
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2
Melt the butter in a saucepan over a medium heat.
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3
Brush your madeleine mold with a little of the melted butter using a pastry brush and dust the mold lightly with some extra flour (use gluten-free if required). Shake off any excess flour and set aside.
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4
Cook the rest of the butter for about 5 minutes, until the butter turns a golden brown and gives off a nutty aroma. Be careful not too burn the butter!
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5
Remove the butter from heat and transfer to ceramic bowl to prevent butter cooking further. Set aside to cool.
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6
Sift the icing sugar and flour into a medium sized bowl. Then stir in the ground almonds/ almond meal.
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7
In another bowl, whisk the eggwhites until frothy.
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8
Add the almond and sugar mixture to the eggwhites and whisk to combine. Whisk in the brown butter and honey.
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9
Spoon the batter into the prepared moulds, filling almost to the top.
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10
Bake 12 to 15 minutes or until madeleines are light golden and springy to touch. If using gluten-free flour, they may be a very light colour when cooked- really depends on the blend of flours that is in your vlended flour mixture.
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11
Allow to cool slightly- about ten minutes and remove from the mould by tapping on hard surface. Then cool them on a wire rack.
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12
Serve with some whipped cream and fresh strawberries for a special treat or 1/2 of each madeleine can be dipped in melted chocolate.
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13
For a simple presentation- dust lightly with some extra icing sugar.
