This recipe is a delightful twist on the iconic French treat with a rich history dating back to the 18th century.
Fun fact: Legend has it that these shell-shaped cakes were named after a young girl named Madeleine Paulmier in 1755, who served them to the Duke of Lorraine.
Lavender honey madeleines
- 180 g unsalted butter melted and cooled to room temperature, plus additional for greasing
- 180 g plain flour plus additional for dusting
- 5 g baking powder
- 1/4 teaspoon 1g fine sea salt
- 4 large eggs
- 120 ml lavender honey or any single-varietal wildflower honey
- Icing sugar for dusting
- Grease and flour a madeleine pan. Place in the freezer to chill for 30 minutes. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and honey and whip for about 10 minutes, or until thick pale ribbons start to appear in the batter.
- Add the flour mixture and use a rubber spatula to fold until just combined.
- Add the melted butter and fold until just combined.
- Fill each madeleine mould with about 1 tablespoon (15ml) of batter. Bake for about six minutes, or until the madeleines are golden brown. Remove from the pan and let cool completely on a wire rack.
- Serve dusted with powdered sugar or dipped into your next cup of coffee.
Extracted from French Property News Magazine.