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In French you call this "Beurre noisette" - hazelnut butter. You melt the butter until it turns a light brown color and starts to smell nutty. Stir continuously to prevent burning. Some people like to strain the butter to remove any burnt bits, while others believe it enhances the flavor. Let it cool. I like to speed up the cooling process by adding the milk.
Mix the eggs and sugar together, using either a whisk or a mixer.
Add the melted butter mixture to the egg and sugar mixture and stir.
Sift the flour and baking powder together, then fold them into the mixture.
Cover the bowl with plastic wrap and let it rest in the refrigerator for several hours or overnight.
I prefer using silicone molds, which I grease and dust with flour to prevent sticking. Fill the molds using a piping bag, being careful not to overfill them (fill about ⅔ full). Place the filled molds in the freezer for 10 minutes, then bake in a preheated oven at 180°C (356°F) for about 15 minutes or until they are golden brown.
How to create this shiny glaze? Mix lemon juice with powdered sugar, and brush the madeleine directly when they come out of the oven.