Madeleine

Method

1. 1 Melt the unsalted butter over low heat until it turns a golden brown and smells like chestnuts, then let it cool.
2. 2 Beat the eggs with sugar and honey until light and fluffy, about 5 minutes.
3. 3 Sift the flour with the baking powder, fold gently, then add the grated lemon zest and browned butter.
4. 4 Cover tightly and refrigerate for at least 1 hour to allow the dough to rise when baked.
5. 5 Scoop the batter into the greased shell-shaped molds, filling them only 3/4 full.
6. 6 Bake at 220°C for 4 minutes, then lower the temperature to 180°C and bake for another 6 minutes, or until the edges of the cake are golden brown.

With an appliance

• Air fryer 24 min

  Replace step 6: spray oil on the clamshell mold, run the hot air oven at 230 degrees for 3 minutes, then lower to 195 degrees for another 4 minutes and rotate the tray when changing the temperature; reduce by 3 minutes, only making a few cakes per batch.