Honey Lavender Madeleines
A slightly sweeter take on the traditional Madeleine. Instead of lemon, you get a beautiful honey lavender flavor.
- 1 stick of unsalted butter
- 1/3 cup of honey
- 1 1/3 cup of all-purpose flour
- 2 tsp of dried lavender
- 1/2 tsp of salt
- 3 eggs
- 1 egg yolk
- 2 tsp of vanilla extract
- 1/3 cup of sugar
- Preheat oven to 375°.
- In a small saucepan, melt the butter and leave in a liquid form. Butter two madeleine pans with some of the butter.
- Stir the honey into the remaining butter and keep the mixture as a liquid.
- In a separate bowl, mix together the flour, dried lavender, and salt. Set aside.
- In a mixing bowl, beat the eggs with the vanilla until light.
- Stirring constantly, gradually add the sugar. Continue stirring until mixture is thick and pale.
- Add in the flour/lavender mixture in a quarter at a time, gently folding into the mixture and then stirring the whole mixture until thick and unified.
- Stir in the honey/butter combination. Fold until mixture is unified.
- Using a tablespoon, place about 1 1/2 to 2 spoonfuls of batter in each mold. The batter should pretty much reach the top of the mold.
- Bake the madeleines for 8-15 minutes, or until you can see the cakes turning golden brown around the edges.
- Remove from pan when possible, allow to slightly cool, but serve warm.
If you have an electric mixer, work to put as much air into the mixture as possible. Believe me the final product will be more fluffy and delicious.