Recipe Steps
- Lightly grease enough madeleine tins with melted butter, then dust with flour, shaking off any excess. Place in the fridge for at least 2 hours, but overnight is best.
- Preheat the oven to 190°C/410ºF/gas mark 6.
- Place the butter in a small pan and allow it to brown slightly. Remove from the heat and leave to cool.
- Add the egg whites and icing sugar into a bowl. Using an electric mixer, beat until well combined, smooth and changes colour. Sift the flour into the mixture and whisk it in also.
- Slowly add the melted brown butter and mix gently for 5 minutes, until smooth and thickened. Place the mixture into the fridge and let it chill for 2 hours.
- Spoon or pipe the mixture into the prepared tins, so that it is level with the top, leaving a little room for rising, then sprinkle over the toasted flaked almonds.
- Bake for 10–12 minutes until well risen, golden and springy to the touch. Remove from the oven and leave to rest in the tins for 2 minutes, then ease out of the tins with a palette knife and leave to cool slightly on a wire rack before serving.
