Madeleines are a precious childhood memory for a lot of French people. My sons loved them for their goûter when coming back from school with a hot chocolate. Thank god they aren't just for children! I often enjoy a madeleine with my afternoon tea or coffee.
I love this really easy madeleine recipe, which uses our liquid lavender honey to replace some of the sugar normally required. These madeleines are so soft, the hint of lavender is only very subtle, and with this recipe you'll get enough madeleines for a few days. They will keep for a least 5 days if kept in a sealed box.
Makes: 35 madeleines
Plain flour: 150g
Unsalted butter: 90g (melted)
White sugar: 50g
Lavender honey: 2 tablespoons
Salt: A pinch
Lemon zest: 1 teaspoon
Baking powder: 5g
Prep: 15min / Cook: 10min / Extra time: 1h (resting time) / Ready to eat in: 1h25min
In a large bowl, whisk the eggs, sugar, salt, and honey together into a white mix. Add the flour, the baking powder, the melted butter, and the lemon zest. Leave to rest for about an hour. Preheat the oven to 210°C (thermostat 7). Use a madeleine silicone mould and fill the cavities up two thirds of the way with the mix, to allow it to rise whilst it's cooking. Cook for 5 minutes at 210°C then bring the heat down to 180° and cook for another 5 minutes. Simple!
Madeleines are delicious with a cup of tea and, in a sealed box or tin, should easily the week, if you can resist them!