Chocolate Madelines

• 75 g caster sugar
• 85 g whole eggs
• 1

Whisk the whole eggs and sugar in a mixer, adding the sugar in two stages, until a cold stiff sabayon is formed. Melt the honey and butter together. Sieve the almonds, flour and baking powder. On a low speed, add the vanilla seeds to the sabayon, followed by the dry ingredients, Finally, pour in the honey butter mix. Pour the mixture into tins and refrigerate for 1 hour before baking at 180°C f