Payard's Madeleines par Elke

Makes about 30

• 1 1/4 cups all purpose flour
• 1 tsp baking powderpinch of salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 1/2 tsp honey
• 4 large eggs
• 3/4 cup sugar
• 2 1/2 Tbsp (packed) golden brown sugar
• 1 Tbsp grated lemon peel

[Dark madeleine molds tend to over-brown the cookies. To prevent this, reduce the initial cooking temperature to 425F, then reduce the temperature to 375F during the second half of baking.]

Preheat oven to 450F. Butter and flour enough madeleine pans with 3-inch-long molds to make 30 madeleines (or work in batches, washing, cooling, buttering, and flouring molds between batches). Whisk flour, baking powder, and salt in medium bowl. Place butter and honey in small saucepan; stir over medium heat until butter is melted.

Mix eggs and next 3 ingredients in processor. Add half of hot butter mixture; process until blended. Add flour mixture; using on/off turns, process until combined. Add remaining butter mixture; process just to blend. Divide among pans, filling each mold to the top.

Bake madeleines 5 minutes. Reduce oven temperature to 400F. Continue baking until golden brown and puffed in center, about 5 minutes longer. Cool completely in molds. (ca vient de Bon Appetit, avril 2007)