Beat the eggs and sugar with a mixer until they double in volume. Add the honey, a pinch of salt, and the flavoring. Mix, then add the sifted baking powder and flour.

Mix well and finally incorporate the softened butter. Work the mixture thoroughly. The butter must be fully incorporated into the batter, with no visible lumps remaining.

Cover with a cloth and place in the refrigerator for 2 hours. Ideally, let the batter rest longer, preferably overnight.

Butter and flour the madeleine molds.

Spoon a heaping tablespoon of batter into each mold, filling about three-quarters full (preferably silicone molds). Do not spread the batter; simply drop it in the center of each cavity, and it will spread on its own during baking.

You can leave the filled molds in the refrigerator for about an hour. In this case, I didn’t do this because the batter was already quite cold.

Check for doneness by inserting a toothpick; it should come out clean.

For madeleines with a chocolate coating, you can pour a little melted dark or white chocolate into the bottom of the molds, then place the madeleines back inside. Let them cool completely before unmolding.