Lavender Madeleines

From Los Angeles Magazine

Chef Andrew LeStourgeon shares his recipe

Serves 2 - 4

Ingredients
225g (1 cup approx.) egg whites
280g (1 1/4 cup approx.) sugar
95g (6 2/3 tablespoons approx.) almond flour
50g (3 1/2 tablespoons approx.) filbert flour (also called hazelnut flour—find at specialty baking stores)
112g (1/2 cup approx.) all-purpose flour
Zest of one Lemon
38g (2 2/3 tablespoons approx.) honey
190g (3/4 cup approx.) browned butter, strained, cooled to room temperature
2g (1/2 teaspoon approx.) lavender flowers

*Other equipment: Madeleine pan or molds.

Preparation

1. Sift all three flours together
2. Add the lavender flowers and the lemon zest to the dry mixture, set aside.
3. In a stand mixer, begin to whip the egg whites on medium speed.
4. Gradually add the sugar until stiff peaks form. This process should take approximately 15 minutes, gradually adding the sugar into the whites over that time.
5. When stiff peaks are present, fold in the dry mixture, then the melted brown brown butter, and honey. Be careful not to over-deflate the batter while doing this.
6. Refrigerate over-night before using.
7. Preheat oven to 360 degrees.
8. Spray your madeleine molds with non-stick spray and dust with flour.
9. Fill the molds with the batter.
10. Bake at 360-degrees for approximately 10-12 mins until puffed and golden brown.
11. The madeleines should be crispy on the outside, and soft on the inside.
12. Et voila! Bon appetit.