- 2 large free-range eggs
- 100g caster sugar
- 1 tsp vanilla bean extract
- 1 tsp runny honey
- a pinch of fine salt
- 100g plain flour
- 1 lemon, juice and zest
- ¾ tsp baking powder
- 100g butter, melted and cooled slightly
For the real deal, grab yourself a madeleine tray! Preheat the oven to 200°C/400°F/gas 6.
Brush your tray with butter and shake in a little flour to coat, tapping out the excess and pop it in the fridge to chill.
Whisk the eggs, sugar, honey, vanilla and salt together until lightened in colour and voluminous. Lightly whisk in your other ingredients and leave to stand for 20 minutes before pouring a spoonful into each mould (do not fill the whole way).
Pop the filled moulds in the fridge to chill for an hour before baking.
Bake for 8-10 minutes until risen and a skewer comes out of the centre clean. Leave to cool for a bit and then EAT! They are at their best when fresh.