Honey Madeleines	Print this Recipe

6 oz unsalted butter
4 large eggs
½ c. granulated sugar
¼ c. Burleson's Pure Honey
2 Tbs. firmly packed dark brown sugar
1 c. all purpose flour
½ c. cake flour
2 tsp. baking powder
¼ tsp. salt
Powdered sugar for dusting

Lightly brown the butter and strain to remove residue. Set aside.

Using an electric mixer with the whip attachment, beat the eggs, sugars and honey until pale and foamy. Sift the dry ingredients together and gently fold them into the creamed egg, sugar and honey mixture. Fold in the browned butter. Cover the mixture and refrigerate overnight.

Preheat oven to 400ºF. Generously butter 24 Madeleine molds. Evenly spoon the batter into the molds. Bake 5 – 7 minutes until golden brown. Allow to cool slightly before removing the Madeleines from the molds, then dust with powdered sugar just before serving.
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