In a sweet ode to spring flowers and their pollinators, these seashell-shaped treats blend the enticing notes of lavender and honey. A final crunchy coat of lavender sugar brings an extra boost of floral flavor.
Lavender and Honey Madeleines
- ½ cup (110 grams) granulated sugar
- 3 teaspoons (1.5 grams) edible dried lavender*, divided
- ½ cup (75 grams) all-purpose (plain) flour, sifted
- ⅓ cup (70 grams) castor (superfine) sugar
- ½ teaspoon (2.5 grams) baking powder, sifted
- ½ cup (76 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- 1 tablespoon (21 grams) honey
- 1 teaspoon (4 grams) vanilla bean paste or vanilla extract
- Preheat oven to 350°F (180°C).
- Place granulated sugar and 2 teaspoons (1.5 grams) lavender in a medium bowl, and rub with your fingertips to combine. Set aside.
- Butter a 12-well madeleine pan (1½-tablespoon-capacity per well). In a large bowl, sift together flour, castor sugar, and baking powder. Whisk in melted butter, eggs, honey, vanilla, and remaining 1 teaspoon lavender until smooth. Divide mixture among wells (about 28 grams each).
- Bake for 8 to 10 minutes, or until puffed and golden. Remove warm madeleines from pan, and add to lavender sugar, gently tossing to coat. Let cool completely on wire racks before serving.
*Edible dried lavender (pesticide-free) is available at health food stores, specialty grocers, and tea shops.