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Lemon myrtle brown butter madeleines

This is a simple madeleine recipe worth committing to memory.

By Max Adey
  • 15 mins preparation (plus resting)
  • 15 mins cooking
  • Makes 24
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Lemon myrtle brown butter madeleines
For this madeleine recipe, we've added brown butter and lemon myrtle for a rich, zingy twist on the French staple. The little shell-shaped sponge cakes have never looked better.


  • 150 gm cold butter, chopped, plus extra for greasing
  • 130 gm plain flour
  • 20 gm finely chopped pistachios, plus extra, to serve
  • ¾ tsp baking powder
  • ¾ tsp ground lemon myrtle
  • 3 eggs
  • 110 gm (½ cup) caster sugar
  • Finely grated zest of 2 lemons
  • 200 gm white chocolate, melted


  • 1
    Cook butter in a small saucepan over high heat until nut-brown (3-4 minutes); set aside to cool.
  • 2
    Finely process flour, pistachios, baking powder and lemon myrtle in a food processor until combined. Whisk eggs, sugar, lemon zest and a pinch of salt in an electric mixer until pale and fluffy (3-4 minutes). Fold in flour mixture until just combined. Fold in cooled brown butter until well combined. Refrigerate batter for 2 hours or overnight to rest.
  • 3
    Bring madeleine batter to room temperature. Preheat oven to 180˚C. Grease and flour two 12-hole madeleine tins. Divide mixture between tins. Bake until tops are domed and spring back when pressed lightly (8-10 minutes). Remove from oven and turn out madeleines onto a wire rack.
  • 4
    To serve, dip half the madeleines in melted white chocolate and scatter with extra pistachios.