Luca joins his father in the kitchen to make these versatile bites.
INSTRUCTIONS
Melt the butter and honey in a saucepan and simmer until golden brown. Leave to cool.
Whisk the eggs, caster sugar, and brown sugar together for 8-10 minutes in a stand mixer until the mixture has tripled in volume and looks like a “ribbon” when the whisk is lifted.
Fold the sifted flour and melted butter into the egg mixture until it is incorporated, before adding the orange and lemon zest. Pour into a plastic container and rest in the fridge for 3 hours.
Grease the madeleines molds with butter, then dust with flour.
Pour the madeleine batter in each mold and cook at 375ºF for 12 to 15 minutes, until firm and golden.
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