Brown Butter Madeleines & Pomegranate Glaze Recipe

These oyster-shaped cakes are the easiest, prettiest little cakes you can ever make; the tin does all the hard work for you. Once you master the sponge, the creativity opportunities are endless.

A dusting of icing sugar is also magic, but elevating them with a glaze makes them French-patisserie window worthy. 

I’ve added a Middle Eastern influence with the pomegranate glaze, for a pretty pink tone, and with the rose petals and pistachios this delicious delight will have your guests taking photos for the Gram! The brown butter gives these morsels more depth and luxury.

Credit: Share by Nisha Parmar (Quadrille, £26) Photography by Nassima Rothacker

TRY: Nisha's recipes for Nori Tostadas with Tajin & Sea Bass Roti Tacos!

Ingredients for Brown Butter Madeleines & Pomegranate Glaze 

  • 100g unsalted butter, plus extra, melted, for greasing 
  • 100g plain (all-purpose) flour, plus extra for dusting 
  • 1 tsp baking powder 
  • Pinch of sea salt 
  • 2 eggs 
  • 100g caster (superfine) sugar 
  • 1 tbsp clear honey
  • 1 tsp vanilla bean paste 
  • 20ml slightly warm milk

For the pomegranate glaze 

To garnish

How to make Brown Butter Madeleines & Pomegranate Glaze 

  1. Put the butter in a light-coloured pan so you can see it changing colour, place over a medium heat, then simmer for 4–5 minutes until it turns golden brown.
  2. Once the butter starts to foam, keep your eyes on it because it can go from brown to burnt very quickly. Pour into a heatproof bowl and set aside to cool.
  3. Mix the flour, baking powder and salt together in a small bowl.
  4. In a separate, large bowl and using an electric beater, whisk the eggs, sugar, honey and vanilla for about 5 minutes, until fluffy.
  5. Gradually whisk in the dry ingredients, followed by the cooled melted butter and the milk. Cover and chill for about 2 hours, or overnight.
  6. Grease a madeleine mould well with melted butter and lightly dust with flour, tipping out any excess. If you only have one mould you might need to bake the madeleines in 2 batches, depending on the size of your mould. Leave this in the fridge for 15 minutes while you prepare the glaze by mixing the ingredients together; you want the consistency of double cream.
  7. Preheat the oven to 200ºC/400ºF/gas mark 6.
  8. Spoon 1 level tablespoon of the madeleine mixture into each dip in the prepared mould and bake for about 8–10 minutes until golden. Tip the madeleines gently onto a wire rack to cool for about 10 minutes, while you bake the next batch.
  9. Decorate the cooled madeleines by dipping half of each in the pomegranate glaze. Sprinkle with rose petals and pistachios, and serve on the same day. I love these with a cup of fresh mint tea.
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