Brown Butter Madeleines

Madeleines

4 tablespoons unsalted butter

1 large egg

1/3 cup sugar

1/2 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

1 teaspoon lemon juice

Pinch of kosher salt

2/3 cup all-purpose flour

Powdered sugar, for dusting

Honey

1/2 cup honey

2 teaspoons herbes de Provence

For the madeleines

In a small heavy saucepan over medium heat, melt the butter. Continue to cook, gently swirling the pan often, until the butter is foamy and begins to color, starting with a few dark golden specks in the bottom of the pan. Lift the pan from the heat and continue swirling until the butter is golden brown throughout and smells nutty and toasted. Pour the butter into a small bowl and set aside. The butter will darken a bit more as it sits.

In the bowl of an electric mixer set on medium speed, blend the eggs and sugar. Add the vanilla, lemon zest and juice, and salt, then beat on medium-high until foamy. Add the flour and mix until combined. With the mixer on low, add the browned butter in a slow, steady stream and mix until smooth. Scrape down sides of the bowl, cover, and refrigerate while the honey steeps.

For the honey 

In a small saucepan over medium heat, stir together the honey and herbes de Provence. Bring to a gentle simmer, then remove the pan from the heat and let steep for 1 hour. Warm the honey gently over low heat, and then strain through a fine mesh sieve into a glass jar or bowl.

To bake the madeleines, preheat the oven to 350°F. If the madeleine pan does not have a nonstick surface, grease and flour the wells, tapping out the excess.

Spoon 1 scant tablespoon of chilled batter into each well. Use the back of the spoon to very gently spread the batter to the edges of the wells.

Bake until the madeleines puff and the edges are golden brown, about 15 minutes. Turn out the madeleines onto a wire rack to cool for 5 minutes, and then dust with powdered sugar.

Serve warm alongside the herbes de Provence honey.