Madeleines with Lavender honey

Approximately thirty madeleines
Hôtel d’Europe « Vieille Fontaine » - Avignon
Chef : Bruno d’Angélis

300 gr powdered sugar, 50 gr powdered white almonds, 100 gr sifted flour, 60 gr lavender honey, 250 gr egg white 250 gr melted butter

Whisk the egg whites, the powdered sugar, the almond powder and the flour. Stir in the honey, at lukewarm temperature. Add the melted butter and whisk all together. Place the batter in the refrigerator and let rest approximately 3 hours. Drop Madeleine batter into previously buttered Madeleine molds (metal or silicone). Make only the number of Madeleines you need – the batter can be kept in the refrigerator 3 to 4 days. Bake 8 minutes at 180oC, and remove from the pan while still warm.

Chef’s tip:
Madeleines are delicious as is, with tea or coffee, or served with orange or lemon marmalade.