The shape of madeleines is characteristic: baked in shell-shaped molds at a high temperature, they develop a little peak on top.

Makes 24 madeleines
1 cup/125 g flour
1 teaspoon baking powder
½ cup/125 g unsalted butter
2 tablespoons/30 g honey
3 eggs
½ cup/100 g sugar
Few drops vanilla
24 medium madeleine molds

1. Stir flour with the baking powder. Melt butter with honey, stir and leave to cool. Beat eggs and sugar until light, 3-4 minutes. Note: Do not whisk the eggs and sugar quite to a ribbon trail or the madeleines will be dry. Stir in vanilla, then fold in flour and baking powder. Pour honey mixture over the batter and fold in. Chill the batter for 20-30 minutes.

2. Heat oven to 450°F/230°C and thoroughly butter the molds. Using a large spoon, pour the batter into molds, filing them three-quarters full. Bake the madeleines for 4 minutes, then reduce oven temperature to 400°F/200°C and continue baking until golden brown 2 minutes more. Transfer to a rack to cool.

3. Madeleines are best eaten the day of baking, though they can be stored for 2-3 days in an airtight container.



Add the grated zest of 2 lemons to the batter before folding in flour.