Lavender Honey Madeleines

Instructions

1. 1

   Gently warm the butter in a small saucepan over low heat until melted. Stir in the dried lavender buds and let them steep for 10 minutes. Strain the butter through a fine-mesh sieve to remove the lavender, pressing to extract as much flavor as possible. Discard the lavender buds.

   ~20 min
2. 2

   In a large mixing bowl, whisk together the eggs and granulated sugar until pale and slightly thickened. Add the honey, salt, and lemon zest and whisk until well combined.

   ~5 min
3. 3

   Gradually sift the all-purpose flour over the egg mixture, folding it in gently with a spatula until just combined. Be careful not to overmix.

   ~3 min
4. 4

   Slowly drizzle in the strained lavender-infused butter while continuously folding, until the batter is smooth and homogenous.

   ~5 min
5. 5

   Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to allow the flavors to meld and the batter to firm up.

   ~30 min
6. 6

   Preheat your oven to 375°F (190°C). Grease and flour your madeleine pan, or line it with parchment paper if using.

   ~5 min
7. 7

   Spoon or pipe the chilled batter into the prepared madeleine pan, filling each cavity about two-thirds full.

   ~3 min
8. 8

   Bake for 9-12 minutes, or until the edges are golden brown and the centers are puffed and spring back when lightly touched.

   ~12 min
9. 9

   Let the madeleines cool in the pan for a minute or two before gently removing them and transferring them to a wire rack to cool completely.

   ~5 min