Madeleines

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Makes 24

Step 1
Preparation: 20 minutes plus 1 hour in the refrigerator.

Step 2
If you want to use almond flour but have only whole almonds on hand, try grinding them yourself in a food processor or coffee grinder, taking care to stop before they turn into a creamy butter.

Step 3
Equipment: sheet madeleine mould or moulds to hold 28 x 8cm madeleines.

Step 4
Use a pastry brush to coat the hollows of the madeleine mould with softened butter.

Step 5
Sprinkle with flour, tap and shake the flour around to spread evenly, and pat out any excess.

Step 6
Melt the butter in a saucepan and then pour it into a bowl to cool.

Step 7
Sift together the flour and icing sugar.

Step 8
Stir in the almond flour with a whisk.

Step 9
Beat the egg whites just until they become fluid.

Step 10
Then whisk in the flour-sugar mixture until intimately combined.

Step 11
Stir in the melted butter and honey, whisking until you have a homogeneous batter.

Step 12
Fill the madeleine mould: spoon batter into the hollows so that they are almost completely full to the top.

Step 13
Refrigerate for 1 hour to firm up before baking.

Step 14
minutes in advance, preheat the oven to 400F/200C/gas 6.

Step 15
After an hour's refrigerated rest, bake for 12-15 minutes, until the madeleines are lightly golden and firm to the touch but still somewhat tender.

Step 16
Remove the mould from the oven and rap them on a flat surface to detach the little cakes from the mould.

Step 17
Then tip them onto a cooling rack; if necessary, use a knife to help reluctant madeleines detach.

Step 18
Serve warm or at room temperature.