Special equipment: standard or mini doughnut pans, a pastry brush and disposable pastry bag
For the madeleine cakes: Whisk together the flour, baking powder and coarse salt in a medium bowl.
Whisk together the granulated sugar, brown sugar and eggs with a mixer on high speed until pale and fluffy, about 10 minutes. Sift the flour mixture over top in 2 additions, folding in after each addition. Fold in the melted butter in 2 additions, then the honey and vanilla. Refrigerate, covered, for at least 2 hours.
Preheat the oven to 350 degrees F. Let the batter stand at room temperature for 10 minutes. Generously butter standard or mini nonstick or aluminum doughnut pans using a pastry brush.
Transfer the batter to a pastry bag and snip the tip to create a 1/2-inch opening. Pipe some batter into the molds, filling each about three-quarters full. Bake on the middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for minis). Immediately shake the madeleine cakes out. Wash and rebutter the molds. Repeat with the remaining batter.
Dust the baked cakes with confectioners' sugar.
For the lemon curd filling: Combine the granulated sugar, lemon zest and juice and egg yolks in a small saucepan and whisk to combine. Set over medium heat and cook, stirring constantly with a wooden spoon and making sure to stir the sides and bottom of pan, until the mixture is thick enough to coat the back the wooden spoon, 5 to 7 minutes.
Remove the saucepan from the heat. Add the butter one piece at a time, stirring with the wooden spoon until the consistency is smooth.
Transfer the mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
Pipe the lemon curd into the cakes and cover with a thin layer of marzipan. Chill and serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Mary Moy