Lavender Honey Madeleines — recipe by juliette
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Lavender Honey Madeleines

by juliette • 2004

Why some badges are missing
  • Not vegan: Unsalted butter, melted → try dairy-free butter
  • Not gluten-free: Plain flour → try gluten-free plain flour
  • Not dairy-free: Unsalted butter, melted → try dairy-free butter
  • Not egg-free: Eggs, large → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
  • Not low-FODMAP: Plain flour → try gluten-free plain flour
  • Not low-GI / diabetic-friendly: Plain flour → try wholemeal flour
  • Not kidney-friendly: Baking powder

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

10m

Serves

12

Rating

—

Total time · 25m

Ingredients

Kitchen Help

Shopping list

Instructions

Step by step

  1. 1

    Whisk the eggs with sugar until pale and tripled in volume — about .

  2. 2

    Sift in the flour and baking powder; fold gently.

  3. 3

    Drizzle the warm butter and honey down the side of the bowl; fold until just combined.

  4. 4

    Rest in the fridge for — this gives madeleines their classic bump.

  5. 5

    Pipe into buttered madeleine tins and bake at 200°C fan (400°F) for 8-.

  6. 6

    Tip out immediately and eat while warm.

Per serving

serves 12
Calories
164kcal
Protein
3.5g
Carbs
20.7g
Fat
7.1g
Fibre
0.5g
Sugar
4.8g
Sodium
77mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

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Admin edit 2026-06-28

Edited 6/28/2026, 7:49:17 PM

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