3/4 cup (105 g) unbleached all-purpose flour

1/4 tsp (1 ml) baking powder

1/4 tsp (1 ml) salt

2 eggs

1/2 cup (125 ml) honey

1/2 cup (115 g) unsalted butter, melted and cooled to room temperature

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, beat the eggs and honey with an electric mixer for about 10 minutes or until it forms a ribbon. With a whisk, gently fold in the dry ingredients. Drizzle in the melted butter while folding. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 400°F (200°C). Butter and flour a small madeleine pan (see note). Set aside.

Fill each madeleine cavity three-quarters full with batter. Bake for about 6 minutes or until the madeleines are lightly golden brown. Remove from the pan and let cool completely. Repeat with the remaining batter.

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