Start by melting 85g of unsalted butter in a water bath until it turns into liquid butter. In a mixing bowl, mix and gently whisk 1 tsp baking powder, half tsp salt and 3/4 cup plain flour. Set aside.
In a separate mixing bowl, crack 2 large eggs. Add 1/3 cup sugar, 1 tbsp brown or coconut sugar, 1 tbsp honey and zest grated from one maya lemon. Use a regular lemon should be fine also, but Meyer lemon has just extra oomph.
Whisk very hard and fast to introduce a lot of air into this egg mixture. Whisk until you see the mixture turn a paler yellow and there is a lot of small bubbles foaming, and the liquid increasing in quality.
Add the flour mixture and whisk until a batter starts to form. Then slowly add the melted liquid butter as you whisk to incorporate the butter into the batter. It will thicken up and display a nice sheen. Next, spoon into a bag and refrigerate for at least an hour.
After an hour, pipe the batter into the Madeleine molds. You can lightly grease the molds to make it easier to remove the pastries later. Fill up to 3/4 of the molds as the Madeleines will puff up for the remaining quarter.
Bake in a preheated oven at 205 Celsius no fan mode for around 8 minutes. It should puff up within a few minutes. Once the edges turn golden brown and it’s fully puffed up, remove from oven even if it hasn’t reached 8 minutes.
The puffed up side should also be fully cooked and dry. To finish, simply dust some icing sugar or simply enjoy it as it is. It should have a nice crispy edge with a light as air cakey buttery texture within.
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