Madeleine Cups

Operation Time / 20 min
Oven Temperature / 350F
Baking Time / 25 min

Line muffin pan with 12 muffin cups.

Preheat oven to 350F.

Whisk together the flour, ground almonds, cornstarch and baking powder and sift; set aside.

Add the butter, cream and honey to a small saucepan and heat over medium heat until melted. Remove from the stove and let cool until the butter solution reaches room temperature.

With an electric mixer fitted with a wire whip, beat the eggs and sugar on high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume. Change mixer speed to medium and keep mixing for 3 min (to equalize size of bubbles). Pour the mixture into a large bowl.

Add the dry mixture to the wet mixture and stir until smooth.

Add the melted butter solution to the wet mixture and stir until smooth.

Divide the batter among the muffin cups evenly. Fill the cups to 80%.

Bake 25 min or until the edges are lightly browned. Let cool.