French Madeleines

Melt the butter in a saucepan over high heat, then reduce the heat and cook until fine brown bits settle at the bottom (beurre noisette).

Whisk together the dry ingredients (flour, sugar, baking powder, vanilla, and lemon zest) in a large bowl.

Whip the eggs until thick and fluffy.

Add the whipped eggs and honey to the dry ingredients, and beat thoroughly once more.

Pour in the melted butter and mix until smooth.

Transfer the batter to a piping bag (or cover with plastic wrap pressed directly onto the surface) and chill in the refrigerator for a few hours to rest.

Fill the mold cavities about 2/3 full.

Bake in a preheated oven at 180°C (350°F) for about 10 minutes.