# What You Need:
→ Wet Ingredients
01 - 2 large eggs, at room temperature
02 - 1/2 cup granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1 tablespoon honey
05 - Zest of 1 lemon
→ Dry Ingredients
06 - 3/4 cup plus 2 tablespoons all-purpose flour
07 - 1/2 teaspoon baking powder
08 - Pinch of salt
→ Final Touch
09 - 7 tablespoons unsalted butter, melted and cooled, plus more for greasing
10 - Powdered sugar, for dusting (optional)
# How To Make:
01 - In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium-high speed until the mixture is pale and thick, about 5 minutes.
02 - Blend in the vanilla extract, honey, and lemon zest until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
04 - Gently fold the dry ingredients into the wet mixture in two additions, taking care not to deflate the batter.
05 - Gradually pour in the melted butter, folding gently until just blended with the rest of the batter.
06 - Cover the bowl and refrigerate the batter for at least 20 minutes, or up to 1 hour for enhanced texture.
07 - Preheat oven to 375°F. Generously brush madeleine pan cavities with melted butter and dust lightly with flour, tapping out excess.
08 - Spoon or pipe the chilled batter into each shell-shaped cavity, filling about three-quarters full.
09 - Bake for 9 to 11 minutes until the madeleines are golden and domed in the center.
10 - Remove the pan from the oven. Allow madeleines to rest for 2 minutes, then invert gently onto a cooling rack.
11 - Dust cooled madeleines with powdered sugar just before serving, if desired.
