Madeleines

Method

Tap a step when it's done.

1. 1Beat the eggs, sugar, honey and lemon zest with a mixer for 3-4 minutes, until pale and slightly foamy.
2. 2Sift in the flour, baking powder and salt and fold gently with a spatula until no dry flour remains.
3. 3Drizzle in the lukewarm melted butter a little at a time, folding until the batter is glossy and smooth.
4. 4Cover and chill the batter for at least 1 hour, ideally overnight. Cold batter meeting a hot oven is what creates the hump.
5. 5Brush each cavity of a madeleine tin with soft butter, dust with flour and tap out the excess, then chill the tin for 15 minutes too. Preheat the oven to 220 °C.
6. 6Spoon about a heaped teaspoon of cold batter into each cavity, filling it about three-quarters full; no need to spread it.
7. 7Bake for 4 minutes, then lower the oven to 190 °C and bake 5-7 minutes more, until the centres have humped and the edges are golden.
8. 8Unmould immediately and cool on a rack. Madeleines are best within an hour of baking, dusted with powdered sugar if you like.