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.
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
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.