Honey almond madeleines

Method

1. Preheat the oven to 200°C and brush a non-stick madeleine tin liberally with butter.
2. Melt the butter in a small saucepan over medium–low heat, then continue to cook the butter until it foams up, turns a golden brown colour and begins to smell nutty. This will take about 4–5 minutes all up. Once the butter is browned, take it off the heat, pour it into a small bowl and leave it to cool.
3. Put the eggs, sugar and honey in a large mixing bowl and whisk on high speed (or use a stand mixer fitted with the whisk attachment) until they have doubled in volume, and become mousse-y and pale. With the mixer on medium speed, stream in the butter and whisk until incorporated. Turn off the mixer and stir through the flour and baking powder.
4. Spoon the batter into the madeleine tin, filling each indent about two-thirds full (you may need to do two or even three batches, depending on the size of your tin). Scatter over a light layer of the almonds and bake for 7–10 minutes, or until golden brown and the madeleines spring back when touched lightly. Serve warm, drizzled with extra honey.