Madeleines

Instructions

1. 1

   In a large bowl, whisk together eggs and granulated sugar vigorously for 2-3 minutes until pale, thick, and ribbon-like when lifted.

2. 2

   Add vanilla extract and lemon zest, whisking to combine thoroughly.

3. 3

   Sift flour and salt over the egg mixture, then fold gently with a spatula until just incorporated, being careful not to deflate the batter.

4. 4

   Drizzle in the melted butter and honey, folding gently until the batter is smooth and glossy with no visible streaks of butter.

5. 5

   Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow the batter to firm up, which creates the signature bump.

6. 6

   Preheat oven to 375°F. Generously brush a madeleine pan with melted butter, ensuring every ridge is coated, then dust lightly with flour and tap out excess.

7. 7

   Spoon about 1 tablespoon of chilled batter into each mold, placing it in the center without spreading.

8. 8

   Bake for 10-12 minutes until edges are golden brown and the tops spring back when lightly touched. The signature bump should form in the center.

9. 9

   Immediately unmold by gently tapping the pan on the counter, then transfer madeleines to a wire rack shell-side up.

10. 10

    Dust generously with powdered sugar while still slightly warm and serve within a few hours for best texture.