Recipe: Honey and Lavender Madeleines

PUBLISHED: 10:15 01 July 2020 | UPDATED: 10:15 01 July 2020

Honey and Lavender Madeleines (c) Marcia Öchsner

Honey and Lavender Madeleines (c) Marcia Öchsner

Archant

These delicious madeleines from Cooking in the South of France would be ideal for afternoon tea

Makes 24 large madeleines

Equipment needed: madeleine moulds

INGREDIENTS

40g unsalted butter, softened

flour, for dusting

Cooking in the South of France by Marcia Öchsner (Austin Macauley Publishers, £23.99)Cooking in the South of France by Marcia Öchsner (Austin Macauley Publishers, £23.99)

Batter:

4 large eggs

1 pinch salt

135g sugar

zest of one lemon

20g honey

2g organic lavender, fresh or dried

100g all-purpose flour

2tsp baking powder

170g unsalted butter, melted

Garnish:

icing sugar

______________________________________________________________________________________________________________________________________________________

Don’t miss

Recipe: Molten Chocolate Cakes

It’s lavender season in Provence

______________________________________________________________________________________________________________________________________________________

METHOD

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.

Batter:

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.

Baking:

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).

austinmacauley.com

______________________________________________________________________________________________________________________________________________________

You might also like

Recipe: Crêpes Suzette

Recipe: Financiers from In The French Kitchen with Kids

Recipe: French Toast, Normandy style by Michel Roux Jr

______________________________________________________________________________________________________________________________________________________

Most Read

Most Read

Latest from the Complete France