Whip up a storm by beating together eggs, sugar, and honey until it turns thick, light, and ribbony. This is the secret to the airy texture.
Gently sift in flour, baking powder, and salt. Carefully fold them in, preserving that precious air.
Introduce melted (but not too hot) butter, vanilla extract, and lemon zest. Fold until just blended.
Cover the batter with plastic wrap, ensuring it touches the surface, and let it chill in the fridge for 3-4 hours. A cool batter is the key to the perfect texture.
While waiting, prepare your Madeleine pan by buttering and dusting with flour. A muffin pan works too!
Spoon the chilled batter into the pan (about 1.5-2 tablespoons per cavity) and refrigerate for 15 minutes as your oven preheats.
The magic baking technique: Preheat to 425°F. Bake for 3 minutes, turn off for 8 minutes, then turn on to 320°F for 2-3 minutes until golden. Voila—the classic Madeleine hump!
Serve warm! Optionally, dust with powdered sugar or coat with a lemon frosting. They keep well at room temperature in an airtight container for 2-3 days, but they’re at their best when fresh. Enjoy every delightful bite!