French Madeleines

Instructions

1. Prepare the batter
   In a large bowl, whisk together eggs, sugar, salt, honey, vanilla extract, and lemon zest until the mixture becomes pale and thick, about 3-4 minutes. The mixture should form ribbons when the whisk is lifted.
2. Add dry ingredients
   Sift the flour and baking powder over the egg mixture. Gently fold with a spatula until just combined. Be careful not to overmix and deflate the batter.
3. Incorporate butter
   Gently fold in the cooled melted butter until fully incorporated. The batter should be smooth and glossy. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to rest the batter.
4. Prepare madeleine pan
   Preheat oven to 375°F (190°C). Brush the madeleine molds with melted butter and dust lightly with flour, tapping out any excess. Place the pan in the refrigerator until ready to use.
5. Fill the molds
   Remove batter from refrigerator. Spoon or pipe the batter into the chilled madeleine molds, filling each about three-quarters full. Do not spread the batter as it will spread naturally during baking.
6. Bake to perfection
   Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers spring back when lightly touched. The characteristic 'bump' should form on the back of each madeleine.
7. Cool and finish
   Remove from the oven and immediately tap the pan against the counter to release the madeleines. Transfer to a wire rack to cool slightly. Dust with powdered sugar while still warm.