Lemon Honey Madelines

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

Whisk together the whole eggs and sugar, adding the sugar in two stages, until a cold stiff sabayon is formed. Melt together the honey, butter and lemon zest. Sieve the almonds, flour and baking powder. Add the vanilla pod seeds to the sabayon, followed by the dry ingredients on a low speed. Finally pour in the honey butter mix. Refrigerate the mix for 1 hour before baking. Bake the Madelines a