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1
Melt 6 tablespoons of the butter in a heavy pan over medium heat.
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2
After it melts, continue to cook the butter, watching carefully.
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3
It will foam and subside, then separate into golden butterfat and cloudy white milk solids.
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4
The milk solids will begin to brown.
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5
When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside for 5 minutes to cool.
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6
Strain the butter through a fine strainer to remove the larger brown bits.
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7
Whip the eggs and sugars until light and fluffy in a mixer fitted with a whisk attachment.
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8
Mixing at low speed, add the dry ingredients.
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9
dd the vanilla extract, honey, and brown butter and mix to combine well.
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10
(The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
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11
When ready to bake, melt the remaining 2 tablespoons of butter.
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12
Double-butter your baking pans by using a pastry brush to thickly coat the pans with melted butter, then chill in the freezer until firm.
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13
Repeat to make a thick coat of cold butter.
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14
Heat the oven to 375 degrees F. Pipe or spoon the batter into the madeleine molds, filling them no more than 3/4 full.
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15
The recipe can be made up to this point early in the day, then refrigerated until ready to bake.
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16
Add 1 minute to the baking time.)
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17
Bake until firm, about 5 to 8 minutes for large madeleines and 5 minutes for miniatures.
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18
Immediately knock them out of the pan and serve, or let cool to room temperature, store in an airtight container and serve later the same day.
