(makes about 100 mini madeleines)
95g Granulated Sugar
15g Raw Sugar
120g All Purpose Flour
4g Baking Powder
140g Whole Eggs
Zest of 1 Whole Lemon
Powdered sugar (for serving)
Melt the butter and add in the raw sugar and honey.
Mix together the salt, granulated sugar, flour, baking powder in a bowl. Add in the eggs in room temperature.
Add in the melted butter and raw sugar mixture and the lemon zest. Mix together everything until evenly incorporated.
Leave the batter to rest for a few hours prior the usage.
When ready for service, prepare the madeleine mold by spraying it liberally with a nonstick cooking oil. Pipe the madeleine batter into the mold and cook at 375 degrees Farenheit until it is golden brown and puffed in the center (approximate 4 minutes).
To unmold, simply knock the madeleine pan against a table top.
Sprinkle with sifted powdered sugar.