- 3/4 cup all purpose flour, sifted
- 1/2 teaspoon baking powder
- 2 large eggs, room temperature
- 1/3 cup sugar
- 1 tablespoon lemon zest (zest of one whole lemon)
- 2 tablespoon honey
- 2 teaspoon vanilla bean paste
- 3 tablespoon butter, melted, cooled, and if possible fats removed leaving just the clarified liquid)
- Sift flour and baking powder, set aside.
- With a stand mixer fitted with the whisk attachment (or hand mixer), whisk the eggs and sugar on medium-high until light and fluffy. ~5 minutes. Remove the bowl from the mixer, add in the lemon zest, honey, and vanilla bean paste, and mix in by hand.
- Fold in the flour mixture until blended. Fold in the melted butter (if possible try to not add in the fat solids if you can’t it’s fine. The cakes will be just slightly denser). Do not stir together but rather fold in.
- Put the batter into a bowl and press plastic wrap down on top of the batter to prevent a skin from forming. Chill at least 3 hours though overnight is best.
- When ready to bake preheat the oven to 375F, rack in the middle. Spray each madeleine pan with cooking spray and set aside.
- Remove the batter from the fridge and discard the plastic. Put the mixture into a piping bag and pipe the mixture into each madeleine shell (the mixture will be thick). The shells will be almost full (it should leave a 1/4” gap all the way around). Pick up the pan and tap it against the counter a few times. It’s OK if the batter doesn’t spread it in the shell. You can wet the tip of an offset spatula to gently spread it out but it will spread out as it bakes.
- Bake for 8-11 minutes or until the cookies are puffed and golden brown. You should be able to press the bump and have it spring back.
- Remove the cookies from the oven, allow to rest for 2 minutes in the pan and carefully flipping out on to a cooling rack. To help you may use a thin blade to nudge them out.
- Top with confectioners’ sugar if desired.