Lavender Honey Madeleines

Delicate shell-shaped cakes infused with the sweet floral notes of lavender honey, perfect for a light and fragrant dessert or afternoon tea.

Prep Time

15 minutes

Total Time

30 minutes

Calories

1680

Level

Easy

Yields

12 servings

Cost

£0.25

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupAll-purpose flour(Plus extra for dusting pan)

£0.15

1teaspoonBaking powder

£0.02

0.3teaspoonSalt

2largeEggs(At room temperature)

£0.60

0.5cupGranulated sugar

£0.18

0.3cupLavender honey(Use a good quality lavender honey for the best flavor)

£1.20

6tablespoonsUnsalted butter(Melted and cooled slightly, plus extra for greasing pan)

£0.75

1teaspoonLemon zest(From about 1/2 lemon)

£0.10

Total Cost

£3.00

£0.25 per serving

The Method

1
Preheat oven to 375°F (190°C). Grease and flour a madeleine pan. Tap out excess flour.
2
In a medium bowl, whisk together flour, baking powder, and salt.
3
In a separate large bowl, whisk together eggs and sugar until pale and slightly thickened, about 2-3 minutes.
4
Whisk in the lavender honey and lemon zest.
5
Gradually whisk in the dry ingredients until just combined. Do not overmix.
6
Slowly drizzle in the melted and cooled butter, whisking until just combined. Be careful not to overmix.
7
Spoon batter into prepared madeleine pan, filling each cavity about three-quarters full.
8
Bake for 12-15 minutes, or until the edges are lightly golden and the madeleines spring back when lightly touched.
9
Let the madeleines cool in the pan for a few minutes, then invert onto a wire rack to cool completely. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (45g)

1680 kcal / 7029 kJ

Carbs

216g

83% of RDA

Fat

84g

120% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

120 g

133% of RDA

Sodium

720 mg

31% of RDA

Saturated Fat

52 g

260% of RDA

Chef's Tips

For a more pronounced lavender flavor, you can add a pinch of dried lavender flowers to the dry ingredients. However, be careful not to add too much, as it can become bitter.

Chill the batter for at least 30 minutes before baking. This helps to create the characteristic madeleine bump.

Dust the cooled madeleines with powdered sugar for an extra touch of sweetness, if desired.

Madeleines are best eaten the same day they are baked.

To melt the honey if it's crystallized, gently warm it in a saucepan over low heat.

Cooking Equipment

Oven

Mixing bowls

Whisk

Madeleine pan

Saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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