- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the eggs and honey with an electric mixer for about 10 minutes or until it forms a ribbon. With a whisk, gently fold in the dry ingredients. Drizzle in the melted butter while folding. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Butter and flour a small madeleine pan (see note). Set aside.
- Fill each madeleine cavity three-quarters full with batter. Bake for about 6 minutes or until the madeleines are lightly golden brown. Remove from the pan and let cool completely. Repeat with the remaining batter.
To prevent the flour from sticking to the madeleines during baking, place the buttered and floured pans in the freezer for 30 minutes before spooning in the batter. The batter will keep for up to 4 days in the refrigerator.
Madeleines are best when baked and eaten the same day.