Lemon & Poppy Seed Mini Madeleines

Whisk flour, baking powder, and salt together in a small bowl.

In a separate bowl, whisk together eggs, white and brown sugar, honey, lemon zest, water, and poppy seeds until a smooth mixture is produced. Whisk dry ingredients in until just incorporated, and then add melted butter, whisking until mixture is smooth and sticky. Transfer to a plastic bag or a pastry bag (that is, if you’re planning to pipe the batter. Otherwise just cover your bowl with cling film), and chill in refrigerator for at least 1 hour, ideally overnight.

Preheat oven to 400ºF. Lightly coat mini madeleine pan with butter and dust with flour, tapping out any excess. Pipe or spoon (it doesn’t affect the shape of the madeleine) batter into pan, filling ⅔ of each madeleine well. Bake for 5 minutes (about 8–10 minutes when using a full-sized madeleine pan), until edges are browned slightly and spring back when pressed lightly.

Tap to release the madeleines. Dust with icing sugar. Serve warm.

Recipe adapted from Daniel Boulud.