Fine Madeleines

Melt the butter over medium heat and brown it slightly, if it is slightly brown, remove it from the heat immediately and transfer it to another container to stop the heat supply. Sift the powdered sugar and flour and mix well with the ground almonds. Beat the egg whites with a pinch of salt until stiff.

Now fold the flour mixture and the browned butter as well as the honey into the egg whites and let the dough rest in the refrigerator overnight.

The next day, preheat the oven to 185 degrees. Place a madeleine form mat (I had one made of silicone) on a baking sheet. Now pull the baking powder into the dough and use a spoon to fill the dough into the molding mat. The dough shouldn't go all the way to the edge. Smooth out the dough with a knife dipped in hot water.

Then on middle rail 15 -. Bake for 20 minutes, then remove from the mold and let cool on a wire rack and dust with powdered sugar if necessary.