Madeleines

Preparation Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter. Sift together flour and baking powder into a large bowl, then whisk in zest. Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined. Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total. Turn out madeleines onto a rack and serve slightly warm. Cooks' notes:· These madeleines are best eaten when just baked. · The batter can be made 3 hours ahead, then chilled, covered.

Preparation Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter. Sift together flour and baking powder into a large bowl, then whisk in zest. Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined. Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total. Turn out madeleines onto a rack and serve slightly warm. Cooks' notes:· These madeleines are best eaten when just baked. · The batter can be made 3 hours ahead, then chilled, covered.