WHAT YOU DO
Step 1. Preheat the oven to 190C/gas mark 5. Lightly butter a 12-hole madeleine tin. A good madeleine is not greasy. Dust with flour.
Step 2. Combine the flour and sugar in a bowl. In another bowl, combine the melted butter, a yolk from one of the eggs, honey and vanilla and whisk to mix. Combine the remaining egg white with the white from the second egg, discarding the yolk. Whisk the egg whites until stiff. Fold the wet butter mixture into the flour, then fold in the egg whites in two batches, keeping as much of the air as you can.
Step 3. Spoon into the moulds and bake for 10-15 minutes until golden brown. Turn onto a wire rack and allow to cool before dusting with icing sugar.
Recipe by Hugo Arnold, photo by Max Griss
