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1
Special equipment: standard or mini doughnut pans, a pastry brush and disposable pastry bag
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For the madeleine cakes: Whisk together the flour, baking powder and coarse salt in a medium bowl.
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Whisk together the granulated sugar, brown sugar and eggs with a mixer on high speed until pale and fluffy, about 10 minutes.
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Sift the flour mixture over top in 2 additions, folding in after each addition.
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Fold in the melted butter in 2 additions, then the honey and vanilla.
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Refrigerate, covered, for at least 2 hours.
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Preheat the oven to 350 degrees F. Let the batter stand at room temperature for 10 minutes.
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Generously butter standard or mini nonstick or aluminum doughnut pans using a pastry brush.
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Transfer the batter to a pastry bag and snip the tip to create a 1/2-inch opening.
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Pipe some batter into the molds, filling each about three-quarters full.
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Bake on the middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for minis).
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Immediately shake the madeleine cakes out.
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Wash and rebutter the molds.
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Repeat with the remaining batter.
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15
Dust the baked cakes with confectioners' sugar.
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For the lemon curd filling: Combine the granulated sugar, lemon zest and juice and egg yolks in a small saucepan and whisk to combine.
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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.
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Remove the saucepan from the heat.
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Add the butter one piece at a time, stirring with the wooden spoon until the consistency is smooth.
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Transfer the mixture to a medium bowl.
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Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly.
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Let cool; refrigerate until firm and chilled, at least 1 hour.
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Pipe the lemon curd into the cakes and cover with a thin layer of marzipan.
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Chill and serve.
