Directions

1. 1

   Sift together the all-purpose flour, baking powder, and kosher salt in a medium bowl; set aside. In a large bowl, use an electric mixer to beat the eggs and sugar on medium speed until the mixture becomes pale yellow and thick, approximately 4 minutes. Add the orange blossom honey, vanilla extract, and orange zest to the egg mixture, and beat until well combined. Gently fold the dry ingredients into the egg mixture using a rubber spatula until just incorporated. Add the 5 tablespoons of melted and cooled butter, and gently fold until the batter is uniform. Press plastic wrap directly onto the surface of the batter to prevent a skin from forming, and refrigerate for at least 3 hours until chilled and ready to bake. (The batter can be prepared up to 1 day ahead and kept refrigerated.)

2. 2

   Position a rack in the center of the oven and preheat to 400°F. Lightly brush the madeleine molds with butter, coating each cavity evenly. Place the madeleine pan on a baking sheet. Spoon approximately 1 scant tablespoon of chilled batter into each mold, filling them about three-quarters full. Bake for approximately 10 minutes, until the madeleines are golden brown around the edges and a wooden pick or cake tester inserted into the center of one comes out clean.

3. 3

   Remove the baking sheet from the oven. Immediately invert the madeleine pan and gently tap or knock the madeleines out onto a wire rack. Serve warm, either on their own as a delicate treat or alongside a light accompaniment such as tea or coffee.