Brown Butter Whisky Madeleines Recipe

A mix of nutty brown butter and Japanese whisky in this recipe for Madeleines. I’ve always felt that Madeleines tend to have a very short shelf life, after a few hours out of the oven they tend to go stale and you find yourself reaching for a cup of coffee to dunk it in. So whilst working on the recipe, one of my main aims was to ensure that these would still taste good even after a day. You can find a more detailed breakdown of the recipe at: For more recipes, please visit: https: