Place the butter in a heatproof bowl and microwave until melted.
Using a stand mixer with the paddle attachment, combine the two sugars and the lemon zest on speed one for two minutes. At the end of mixing the sugar should look oily.
Add the eggs to the sugar mixture and mix for two minutes on speed one and then increase to speed two for a further four minutes.
Add the honey and mix on speed two for a further minute.
Mix all of the dry ingredients (flour, ground almonds, baking powder), add these to the bowl and mix on speed one until just combined.
Add the melted butter, mix on speed one for a further minute.
Transfer the madeleine mix to an airtight container and refrigerate overnight.
When you’re ready to bake, preheat the oven to 205℃.
Place your madeleine tin or mat on a baking tray and place this on your scales.
Take the madeleine mix from the fridge and transfer it to a piping bag.
Pipe 20-22g of mixture evenly into each cavity. Once completed, using a tea strainer, dust the mixture with icing sugar (you can go fairly heavy here).
Place the madeleine tray directly onto the oven shelf and bake for approximately 7-8 mins. You will know when the madeleines are ready as the classic bump will be fully formed and they will be the colour of overcooked toast.
Transfer the tray to a wire cooling rack, leave for two minutes, and carefully remove each madeleine. Leave to cool for 10 minutes and then enjoy with a cup of tea.
