Makes 6 dozen small or 1 dozen large madeleines
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- Pinch of salt
- 1/4 cup plus 2 tbsps. granulated sugar
- 2 large eggs
- 1 tbsp. honey
- 1 tbsp. packed light brown sugar
- finely grated zest of 1 lemon
- 6 tbsps. unsalted butter, melted and kept warm
- Confectioners’ sugar, for dusting
- In a small bowl, sift together the flour, baking powder and salt. Set aside.
- In a medium bowl using a wire whisk, mix the eggs, sugar, honey, brown sugar and lemon zest. Add the flour mixture and whisk just until combined. Add the melted butter, stirring just until incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 400°F. Liberally spray either a nonstick 20 mold or 12 mold madeleine pan with nonstick cooking spray. Place the batter in a pastry bag fitted with a medium round tip. Pipe the molds two-thirds full, using about 1 teaspoon of batter for the 20 mold pan and 2 tablespoons of batter for the 12 mold pan.
- For the small madeleines, bake until the centers rise and the edges are golden brown, about 4 minutes, rotating the pan halfway through the baking. For the large madeleines, bake for 5 minutes, reduce the heat to 350°F, rotate the pan halfway, and continue baking until the centers rise and the edges are golden brown, about 5 minutes. Remove from the oven, invert the pan and tap it against the counter to release the madeleines. Serve the madeleines warm, dusted with confectioners’ sugar.