Lemon & pine honey madeleine
by Tok Yui Shuen
@ 12 Jun 2015
220g whole eggs
15g baking powder
300g butter, melted
1.5ml vanilla essence
2g lemon zest
Pine honey, for serving
Place the whole eggs, sugar, milk, and honey into a mixing bowl and whisk well.
Fold in the flour and baking powder.
Gradually add in the melted butter, vanilla essence and lemon zest and whisk to a smooth batter. Keep the batter chilled in the refrigerator overnight.
Once chilled, transfer the batter into a piping bag with a nozzle attached and pipe into silicon moulds
Bake in a pre-heated oven at 200°C.
Remove the madeleines from the oven and serve with the pine honey.