Madeleines

Instructions

1. Prepare the batter
   In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat eggs and sugar with an electric mixer on medium-high speed until pale and thickened, about 3 minutes. Beat in honey, vanilla, and lemon zest.
2. Combine wet and dry ingredients
   Using a rubber spatula, fold the flour mixture into the egg mixture in three additions, being careful not to overmix. Fold in the melted butter gradually until just incorporated. The batter should be smooth and shiny.
3. Chill the batter
   Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate for at least 1 hour or up to overnight. This resting period is essential for the characteristic bump to form during baking.
4. Prepare the pan
   Preheat the oven to 375°F (190°C). Brush the madeleine molds with melted butter and dust with flour, tapping out any excess. Place the pan in the refrigerator to chill while the oven heats.
5. Fill the molds
   Remove the batter and pan from the refrigerator. Spoon or pipe the batter into the molds, filling each about three-quarters full. Do not spread the batter as it will level itself during baking.
6. Bake the madeleines
   Bake until the madeleines are golden and spring back when lightly touched, about 8-10 minutes. The centers should have a distinctive hump on top.
7. Cool and remove
   Allow the madeleines to cool in the pan for 2 minutes, then gently tap the pan against the counter to release them. If necessary, run a knife around the edges to loosen. Transfer to a wire rack to cool completely.
8. Serve and store
   Dust with powdered sugar if desired and serve warm or at room temperature. Madeleines are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.