Tasty Tuesday: Madeleines from Boulud Sud Miami

makes 12 large or 5 dozen mini
Ingredients

3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp Kosher salt
2 large eggs
1/3 c granulated sugar
1 Tbsp light brown sugar
1 Tbsp honey
2 tsp lemon or orange zest, finely-grated
6 Tbsp unsalted butter, warm and melted
Method

Whisk all-purpose flour, baking powder, and Kosher salt in a small bowl. In a separate medium bowl, whisk together eggs, granulated sugar, light brown sugar, honey, and the lemon or orange zest until smooth. Whisk the dry ingredients from the small bowl into the medium bowl until just incorporated, then whisk in the warm, melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill in the refrigerator for at least one hour.
While it’s chilling, preheat the oven to 400°F. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans (depending on whether you want to make large or mini madeleines) with nonstick vegetable oil spray. Dust with flour and tap out the excess. Snip the end off a pastry  bag—or if you don’t have one, snip the corner off any resealable plastic bag—and pipe the batter into the pan. Don’t fill the pan more than 2/3 full. You may have a little batter left over, and that’s okay.
Bake madeleines until the edges are golden brown and the centers are puffed. This should take about 8-10 minutes for large madeleines and five minutes for minis. (You’ll know they’re done when they spring back lightly when gently pressed.)
To serve: Move the madeleines from the pan to a serving bowl, and dust with powdered sugar. Serve while still warm.

Boulud Sud Miami is located at 255 Biscayne Boulevard Way.