Almond-Crusted Baked Madeleines with Lemon Zest

Preheat your oven to 350 deg F (175 deg C) and lightly grease a madeleine pan.

In a medium bowl, whisk the egg whites until soft peaks form, adding the honey toward the end to create a glossy, stable structure.

Gently fold in the almond flour and oat flour with a rubber spatula, taking care not to deflate the mixture.

Add the lemon zest and fold once more to incorporate.

Spoon the batter into the shells of the madeleine pan, filling each about three-quarters full.

Bake for 10–12 minutes, or until the edges are golden brown and they spring back lightly when touched.

Remove from the oven and let them rest in the pan for 2 minutes before transferring to a wire rack to cool completely.

Serve alongside a warm tea, ensuring the delicate, airy texture is preserved.