• First prepare the batter.

Prepare the ingredients:

• In a bowl, mix the eggs and the zests of the orange or lemon. Put the butter in a saucepan, ideally a double boiler, on a low heat so that it will melt slowly. Carefully measure the quantity of honey, caster sugar and flour. Sift together the flour and the baking powder.

Now you can prepare the mixture:

• Vigorously mix the eggs, the caster sugar, the citrus zests and the honey until the preparation fluffs up somewhat.
• Then add the flour and baking powder and lastly the melted butter. Be sure to keep stirring otherwise the eggs will cook upon contact with the hot butter.
• Leave for 1 hour in the refrigerator in a closed container.
• Preheat the oven to 200°C (400°F).
• If you are not using silicon molds, greace your mold. Pour the mixture in the molds using a spoon or piping bag.
• Bake for 10 minutes at 200°C (400°F).
• Madeleines are always served the shell shape underneath and the round shape on top.
• Tip : It’s important not to skip the resting time of the dough because it lowers the temperature of the dough. When placed in the preheated oven, the thermal shock will make the Madeleines puff up and this way obtain its nice round shape on one side and shell design on the other. On top of this, the dough will have enough time to absorb the flavor of the citrus zest.