Madeleines

Ingredients

• 2 large eggs, room temperature
• 2/3 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest
• 1 cup all-purpose flour
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, melted and cooled, plus more for pan
• 1 tbsp honey
• Powdered sugar for dusting

Instructions

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. Add vanilla extract and lemon zest, whisking to combine thoroughly.
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. Drizzle in the melted butter and honey, folding gently until the batter is smooth and glossy with no visible streaks of butter.
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. 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. Spoon about 1 tablespoon of chilled batter into each mold, placing it in the center without spreading.
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. Immediately unmold by gently tapping the pan on the counter, then transfer madeleines to a wire rack shell-side up.
10. Dust generously with powdered sugar while still slightly warm and serve within a few hours for best texture.