Madeleines

Ingredients

• 100 g unsalted butter, clarified, cooled slightly
• 100 g all-purpose flour
• 2 large eggs, room temperature
• 85 g caster sugar
• 5 ml honey
• 2 g baking powder
• 1 pinch fine sea salt
• 5 ml fresh lemon juice
• 1 tsp lemon zest, finely grated

Method

1. 1
   Whisk eggs and caster sugar in heatproof bowl set over simmering water, whisking constantly, for 5 minutes until pale, thick, and ribbon-like (45–50°C); remove from heat.
2. 2
   Whisk in honey and lemon juice; let cool 2 minutes.
3. 3
   Sift flour, baking powder, and salt together; fold gently into egg mixture in three additions using rubber spatula.
4. 4
   Fold in lemon zest; slowly fold in cooled clarified butter until just combined, being careful not to deflate foam.
5. 5
   Brush madeleine molds liberally with butter; place on baking sheet; fill each cavity three-quarters full with batter.
6. 6
   Bake in preheated 200°C oven for 12–14 minutes until golden brown and a skewer inserted in center comes out clean.
7. 7
   Invert molds immediately onto cooling rack; madeleines should release cleanly.
8. 8
   Serve warm or at room temperature, dusted with icing sugar if desired; best consumed within 6 hours of baking.