Madeleines

• 1. Melt the butter until just melted. Set aside.

  2. Sift together flour and baking powder.

  3. Zest the lemon with the microplane into a mixing bowl. Add the eggs, sugar and honey. Whisk until pale and frothy.

  4. Fold in the flour and baking powder mixture, then the melted butter.

  5. Transfer into an air-tight container and store in the fridge for a minimum of 12 hours.
• 6. Preheat the oven to 200°C conventional oven.
• 7. Grease the mold with melted butter with a pastry brush. Store in the freezer for 10 minutes until the butter is frozen and the mold is well chilled.
• 8. Dust the mold with flour and remove excess flour by flipping the mold upside down and tapping it on a piece of parchment paper.
  

• Dusting the mold and flipping it onto a piece of parchment paper makes it easier to collect excess flour afterwards.

  
• 9. Transfer the batter into a piping bag and pipe into the mold.
  
• 10. Bake on a baking sheet until well risen and golden brown.

  11. Transfer the mold onto a cooling rack and allow to cool slightly before removing the madeleines from the mold.