Madeleines

1. In a medium mixing bowl, add flour, baking powder, and salt. Gently whisk to combine.
2. In a separate medium mixing bowl, add the eggs, sugar, honey and vanilla extract.
3. With a hand mixer, beat egg mixture on high for (5) minutes or until mixture have doubled in size and is pale yellow in appearance. Alternatively, a stand mixer maybe used in place of hand mixer.
4. Use a fine mesh sieve to sift flour mixture into egg batter.
5. With a flexible spatula, gently fold flour mixture into egg batter just until flour mixture is no longer visible.
6. Pour warm melted butter along the sides of batter and gently fold in with a flexible spatula.
7. Cover madeleine batter with plastic wrap and refrigerate for at least (1) hour but highly recommend for (2) hours or overnight.
8. Preheat oven to 350F. Generously butter and flour a madeleine pan. Alternatively, an oil/butter baking spray maybe used.
9. Spoon half a tablespoon (mini madeleine pan)/one full tablespoon (large madeleine pan) of batter into shells of prepared pan.
10. Bake madeleines for 8-10 minutes. Madeleines are ready when they are a nice golden brown color. When you lightly press the top of their characteristic hump, it should spring back.
11. Transfer madeleines to a cooling rack to cool completely before coating with blood orange glaze.

Blood Orange Glaze

1. Use a fine mesh sieve to sift powdered sugar into a medium mixing bowl.
2. Whisk blood orange juice into sifted powdered sugar until a smooth bright pink glaze is achieved.

Assembly

1. Place a cooling rack over a sheet of parchment paper
2. Dip the shell (non-hump) side of the madeleines into the blood orange glaze.
3. Transfer coated madeleine to cooling rack hump side down allowing the excess blood orange glaze to drip off.
4. Repeat process with the rest of the madeleines dipping into glaze until all of the madeleines are coated.
5. Allow blood orange glaze to set on madeleines before serving about 5-10 minutes.