- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/ 4 teaspoon salt
- 2 eggs, at room temperature
- 1/ 2 cup granulated sugar
- 1/ 2 teaspoon pure vanilla extract
- 2 tablespoons honey or golden syrup
- 1/ 2 teaspoon lemon or orange zest
- 8 tablespoons (1 stick) unsalted butter, melted
Preheat the oven to 350°F. Prepare the madeleine pans by greasing each shell generously with butter, getting into all the nooks and crannies, then lightly dust with flour or, if making the chocolate variation, dust with cocoa. Tap off any excess. Place the prepared pans in the freezer for at least 10 minutes.
Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
In a small bowl, whisk together the eggs, sugar, vanilla, honey, and zest.
Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps. Finally, add the melted butter and whisk until smooth.
Pour the batter into a ziplock bag or cover the mixing bowl tightly with plastic wrap. Chill the batter for an hour in the fridge.
Cut a corner off the ziplock bag or spooning the batter, fill each shell about one-half full, approximately 1 level tablespoon per shell. The batter will have thickened, so gently drop and tap the tray on the kitchen counter to encourage it into the grooves. The batter will flow beautifully into the shells in the heat of the oven.
Bake for 8 to 10 minutes. The edges will have pulled away slightly from the shell and be golden. Be careful not to overcook, which can happen quickly.
Let the madeleines sit for 5 to 10 minutes; then, using a butter knife, gently nudge the mouth of the pans. Cool on a wire rack.