Lavender Honey Madeleines
Author: Gui Gedda and Marie-Pierre Moine
Serves: 24
- 7½ tablespoons unsalted butter
- ½ teaspoon salt
- ¾ cup flour
- 3 medium eggs
- ¼ cup granulated sugar
- 3 tablespoons lavender honey
- grated zest of 1 lemon
- sifted powdered sugar for dusting
- Preheat the oven to 375°.
- Generously grease the madeleine tins with soft butter.
- Sift the flour and salt together. Melt the stick of the butter and set aside to cool slightly.
- Break the eggs into a bowl. Add the granulated sugar and honey. Whisk with an electric mixer for at least 5 minutes until pale and creamy.
- Gently fold in the flour and lemon zest followed by the melted butter, taking care not to deflate the mixture.
- Spoon a scant tablespoon of the mixture into each of the buttered madeleine tins.
- Bake for 7-10 minutes or until puffed and golden brown.
- Remove from oven and immediately unmold onto a wire rack to cool. Dust with powdered sugar before serving.
- Lavender Honey Madeleines
Recipe by My Cookbook Addiction at https://www.mycookbookaddiction.com/2009/10/05/the-provencal-cookbook-shop-cook-and-eat-like-a-local/
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