Madeleines were a favourite of Proust and good versions can be bought ready made. You will need to invest in a madeleine tray with small indentations to make petit four-sized versions.
Heat the butter in a small saucepan until it melts and begins to colour, then set aside to cool.
Whisk the egg whites until stiff. In a separate bowl, mix together the sugar, flour and ground almonds. Fold the dry ingredients into the egg whites and then add the butter and honey.
Melt the extra butter for greasing and brush each indentation of the madeleine pan with it. Fill the indentations with the cake mixture and refrigerate for at least 1 hour.
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