These Lavender Honey Madeleines combine rich, buttery and airy texture, delicate honey flavour, and a hint of lavender. Perfect for your morning coffee or afternoon tea.
Hello, everyone. I hope you’re doing well.
It’s rather unusual that I post two recipes in one week, but I have a good excuse. Once again, after a short break, the season of rains has started. While we try to go for a long evening walk each day, sometimes it’s way too wet outside. The rains are forecast to stop next Monday. That totally makes sense. Who needs sunny and warm weather on a weekend (For us – the extended weekend), right?
But I am not complaining. Probably, I will make a few delicious recipes so I will spend more time outside when if good weather arrives.
I know some of you have been asking me for a while when I
would post another lavender recipe. Here we go! I think I should develop more
lavender ideas this summer to please you, my friends.
I have already shared these Maple Orange Madeleines, and I the combination of honey and lavender is just fantastic in my new recipe. If you’re skeptical about trying lavender in food, I would suggest starting with the combo of lavender and honey; honey perfectly balances out the strong floral aroma. As a result, you get a mild and pleasant lavender flavour. Sound good, right?
Indeed, I have a feeling I might try some summer madeleine combinations like blueberries, raspberries, etc. because it’s a budget-friendly recipe which requires just a couple of ingredients and 20 minutes of your time.
Have you ever baked madeleines? Would you give a try these Lavender Honey Madeleines?
1. You can use an electric mixer – just reduce the time, about 5 minutes should be enough. 2. It’s important to let the batter rest for at least 10 minutes for the right texture of the final product. Some recipes suggest refrigerating, from a few hours to overnight (in the fridge). I normally let it for 20-30 minutes at room temperature. The rested batter should have multiple air bubbles on the surface. 3. You don’t need to wash the mould. Just repeat the step with butter and flour.
3 eggs, room temperature (Take from the fridge 2-3 hours prior baking)
1/2 cup sugar (I use half granulated and half light brown) – see notes
3 tbsp. honey
1 tsp. lavender buds
130 gr. butter
1 cup cake&pastry flour, sifted
1/2 tsp. baking powder + some for dusting
Melt the butter and let it cool for about 10 minutes.
In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
Take 2/3 of the lavender and stir and crush the buds between your fingers, to release the aroma. Add the lavender along with the sugar and honey and continue vigorously whisking for about 9 minutes – See notes 1.
Add the flour and baking powder. Don’t whisk the mixture – gently fold in the dry ingredients with a spatula.
Reserve about 2 tbsp. of the melted butter and add the remaining in the batter. Gently mix to incorporate.
Let the batter stay for at least 10 minutes – see notes 2.
Preheat oven to about 190 degrees C.
Greece the madeleine moulds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
Fill each mould no more than 2/3 full – the batter will expand in the oven. Sprinkle the tops with the reserved lavender.
Place the mould in the oven and immediately reduce heat to about 170-175 degrees C.
Bake for about 8-10 minutes. Don’t open the oven first 5 minutes.
Remove from the oven and immediately flip the mould to release the cookies. You can use a knife or spatula to release the cookies.
Repeat with the remaining butter – see notes 3.
Madeleines are best to be consumed as soon as possible – after two-three hours they start losing their fluffiness and lightness.