Recipe: Honey and Lavender Madeleines
PUBLISHED: 10:15 01 July 2020 | UPDATED: 10:15 01 July 2020
These delicious madeleines from Cooking in the South of France would be ideal for afternoon tea
Makes 24 large madeleines
Equipment needed: madeleine moulds
40g unsalted butter, softened
flour, for dusting
4 large eggs
1 pinch salt
zest of one lemon
2g organic lavender, fresh or dried
100g all-purpose flour
2tsp baking powder
170g unsalted butter, melted
Preheat the oven to 180°C (350°F).
Using a pastry brush, grease the madeleine moulds with softened butter and dust with flour. Tip the moulds upside down and tap to remove any excess flour. Reserve.
Place the eggs, salt and sugar in a bowl and whisk with an electric mixer, starting at low speed and increasing to high speed. Whisk to ribbon stage (the mixture will be smooth, homogenous and drop from the whisk in a continuous ribbon shape) and double or triple in volume (approximately five minutes).
Using a spatula, gently fold in the lemon zest, honey and lavender, until combined.
Sieve the flour and baking powder on top and gently fold in. Add the melted butter and incorporate well.
Fill the moulds to three quarters full (use a small cup filled with batter, a spoon, or piping bag).
Bake the madeleines for 12-14 minutes (7-10 minutes for smaller madeleines), or until the edges of the madeleines are golden brown.
Remove from the oven and unmould immediately. Transfer to a cooling rack. Dust with icing sugar before serving.
Cooking in the South of France by Marcia Öchsner (Austin Macauley Publishers, £23.99).
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