Meyer lemon madeleines

Flour, all purpose	¾ cup
Sugar, granulated	1/3 cup
Sugar, brown	1 tablespoon
Baking powder	½ teaspoon
Salt	Pinch
Lemon, Meyer, zest juice	2 divided 2 tablespoons
Eggs, lightly beaten	2 large
Honey, high quality	1 tablespoon
Vanilla extract	½ teaspoon
Butter, unsalted, melted, cooled	5 tablespoons
Sugar, confectioners’, sifted	2/3 cups

1. In a medium bowl, whisk together the flour, granulated and brown sugars, baking powder, salt, and lemon zest.
2. In a small bowl, whisk together the eggs, honey, and vanilla.
3. Add the egg mixture to the flour mixture, and stir until just combined.
4. Add butter; mix slowly but thoroughly until smooth.
5. Cover, and refrigerate at least 1 hour, or up to 1 day.
6. Preheat to 350°F.
7. Spray a standard-size madeleine pan with cooking spray, and use a pastry brush to evenly coat the insides of each mold.
8. Spoon the batter into the mold, filling each about three-fourths full.
9. Bake for 13 to 15 minutes, until the cakes are lightly browned and spring back to the touch.
10. Immediately unmold on parchment paper; let cool.
11. In a small bowl, whisk together the confectioners' sugar, zest, and juice.
12. Use a pastry brush to glaze the scalloped side of each madeleine.

Yield: 12
Recipe from Tutti Dolci, but I must admit: their madeleines look significantly better that what I acheived.