Baking Classics: Honey-Lavender Madeleines

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Baking Classics

The Technique

Honey-Lavender Madeleines

Madeleines are wonderful little shell shaped butter cakes that may be prepared in a variety of different ways. Lemon-Vanilla Madeleines takes more of a southern approach by omitting the leavening for a more dense, pound cake type of confection while Honey-Lavender Madeleines are blended more traditionally. The egg white is folded into the batter by hand much like you would do if preparing a sponge cake & the melted butter provides a decadent flavor to these airy joys. Madeleines are best when enjoyed the same day in which they have been prepared so plan to bake them in the morning if entertaining in the afternoon hours.

Honey-Lavender Madeleines By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Spring Entertaining. Party Menu Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLIpstick Culinary Entertaining Techniques Digital Magazine Pastry Chef Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickHoney-Lavender Madeleines
makes 1 dozen

1 1/2 Tbsp melted butter, cooled
All purpose flour
1 egg, separated
1/4 cup sugar
1/2 tsp dried culinary lavender
1/3 cup all purpose flour
1 Tbsp plain yellow cornmeal
A pinch of kosher salt
1/4 cup melted butter, cooled
2 Tbsp honey
1 tsp fresh lemon juice
Powdered sugar

Preheat the oven to 325 degrees. Brush the cavities of a 12 portion metal madeleine pan with 1 1/2 Tbsp melted butter. Repeat this process 2 to 3 times or until all of the butter has been used. Sprinkle a little flour in each cavity & dust the pan throughly. Invert the pan, tapping it lightly to remove any flour that does not stick. Set aside. Beat the egg white to soft peaks using an electric hand mixer. Gradually add the sugar & beat until stiff glossy peaks form. Set aside. Crush the dried lavender using a mortal & pestle until ground. Whisk together the flour, the cornmeal, the crushed lavender & the salt in a medium bowl. Whisk together the remaining 1/4 cup melted butter, the egg yolk, the honey & the lemon juice in a small bowl until smooth. Fold the butter mixture into the flour mixture just until a paste forms. Fold in the beaten egg white into the mixture. Portion the batter into each cavity of the prepared madeleine pan using a small spring release scoop filling approximately 2/3 full. Use a small palate knife to even out the batter.

Bake on the center rack in the oven 22 to 25 minutes or until the center of each cake is set. Remove the pan & let stand 2 to 3 minutes. Gently loosen & remove the cakes from the pan using a small palate knife. Place them on a wire rack. Dust the cakes with powdered sugar before serving. Serve warm or at room temperature.

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{testing notes}

How To Use A Mortar & Pestle

A mortar & pestle is a valuable tool for use in the kitchen. It may be used to grind ingredients such as dried lavender for use in a variety of applications. They are made of study materials such as marble, stone or wood. The mortar refers to the bowl while the pestle is used to crush the items.

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Place the dried lavender in the bottom of the mortar. Use the pestle to press & push it against the bottom & sides. Repeat the motion until it becomes a feathery consistency. Use as directed in recipe applications.

The Tune
“Tenderly” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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