At the Ritz in Paris, the understated pâtisserie classic gets a sweet-tart, honey-scented twist.
Into a large bowl, sift the flour and baking powder and set aside. In a stand mixer fitted with the paddle attachment, beat the eggs with the sugar and honeys until combined. Gradually mix in the sifted flour-baking powder mixture, then, with the mixer running, add the melted butter.
Switch off the mixer to avoid overbeating. Scrape the batter into an airtight container and refrigerate for at least 24 hours and up to 2 days.When you are ready to bake the madeleines, lightly brush a standard-sized madeleine pan with butter. Preheat the oven to 350°F.Fill each of the pan’s indentations with 2 tablespoons of the batter . Transfer to the oven, close the door, then immediately lower the temperature to 325°F. Bake until the tops of the madeleines form small humps and are evenly golden, 10–12 minutes. Cool slightly in the pan before unmolding, then transfer to a wire rack and cool to room temperature. Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the confectioners’ sugar, ascorbic acid, olive oil, and ¼ cup plus 1 tablespoon of cool water. Brush the icing all over the madeleines, then arrange them on the lined baking sheet, fluted-side-up. Bake until the icing is dry to the touch, 2–3 minutes. Serve warm or at room temperature.
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