I have this old Martha Stewart Living magazine in my basement (don’t remember which one), that has this amazing looking recipe for honey lavender ice cream. It sounded so glorious that when I was trying to come up with a madeleine recipe for Easter, I immediately thought of the honey and lavender combination.
These taste like a warm spring day. I hope you love them.
honey lavender madeleines
1 stick (112g) unsalted butter
1/3 cup honey
1 1/3 cup (200g) unbleached all-purpose flour
2 teaspoons dried lavender (lavender is available in health food stores, I then ground mine in a spice/coffee grinder)
1/2 teaspoon of salt
1/3 cup (65g) sugar
1 egg yolk
1. Preheat oven to 375 degrees (190 degrees celsius). Butter and flour 2 madeleine pans (24 shell indentations, total). Melt butter and stir in honey. Set aside to cool. Whisk together flour, lavender, and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and sugar until pale and thick, 5-7 minutes.
3. Carefully fold flour mixture into egg mixture. Stir in butter and honey. Spoon into each madeleine shape and tap the pans on the counter to tap out any air pockets. Bake for 8-10 minutes, rotating halfway through cooking time for even baking. Let cool a minute or two in the pans, then turn out onto a cooling rack. When completely cool, dust with powdered sugar.