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Madeleines au Miel

Madeleines au Miel

105 grams flour
1/2 teaspoon baking powder
2 large eggs
65 grams sugar
grated zest from 1/2 lemon
1 tablespoon honey
2 teaspoon vanilla
70 grams unsalted butter, melted and cooled

Sift flour and baking powder and set aside.

In a mixer, whisk eggs and sugar together on medium high speed until they thicken and lighten in color, 2 to 4 minutes.

Beat in honey, lemon zest and vanilla extract.

Remove bowl from mixer and, using a rubber spatula, fold in flour mixture, followed by melted butter.

Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, preferably longer.

Preheat oven to 400F

Butter madeleine pan making sure to cover every corner and crease. Flour and tap out excess.

Divide batter among molds, filling almost to the top.

Bake for 11-13 minutes, until the cookies are puffed and golden and spring back when touched.

Remove pan, let cool slightly, tap to remove madeleines and cool on racks.

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