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:
http://bit.ly/2W5rntI
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