Flavors are often how places linger for me. We had just returned from Paris, the south of France, and London, and it was the small tastes I carried home. In Paris, mornings began with a pain au chocolat. In the south of France, there was sticky pistachio nougat and ripe tomatoes eaten with fresh goat cheese. And in London, the days slowed with a warm cup of milky Earl Grey, sweetened with lavender honey I had picked up along the way.
These madeleines came from those moments. Soft and buttery, lightly scented with citrus and bergamot, the lavender gentle and floral. White chocolate adds texture and just enough sweetness, settling into the cakes.
Baker’s notes
• I keep these madeleines on the not-so-sweet side since the white chocolate shell is quite sweet. If you’re skipping the chocolate, feel free to increase the sugar to ½ cup (100 g).
• Resting the batter for at least an hour helps the flavor develop and gives the madeleines a more even crumb. The batter can rest for a few hours or overnight.
• A classic metal madeleine pan gives the best definition and edge color when baking. I prefer a silicone mold for the white chocolate shell, as it makes unmolding much easier.
• Bake the madeleines just until the centers spring back to the touch.
• These madeleines bake up tender and aromatic, with a gentle rise rather than a dramatic hump.
Lavender London Fog Madelines
Ingredients
1 cup (130g) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 large eggs, at room temperature
1/3 + 1 tbsp (85) granulated sugar* see note
2 tablespoons (42g) honey
1/2 teaspoon vanilla extract
2.5 tablespoons (40ml) whole milk
1/2 cup + 1 tablespoon (130g) unsalted butter, melted
1 tablespoon loose leaf earl grey or 3 tea bags
1 teaspoon culinary lavender
8 oz white chocolate or powdered sugar for dusting
Instructions
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Melt the butter, add the lavender and Earl Grey, cover, and set aside to infuse.
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Sift the flour, baking powder, and salt together.
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In the bowl of a stand mixer, combine the eggs and sugar. Mix on medium speed until light and fluffy, 5–6 minutes. Add the honey and vanilla, followed by the milk, and mix for another minute or two.
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Add the dry ingredients and mix until just combined. Strain the butter infusion, pressing out as much liquid as possible to extract all the flavor. Drizzle the butter into the batter and gently fold with a spatula. Transfer the batter to a bowl, cover the surface with plastic wrap, and refrigerate for at least 1 hour.
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Preheat the oven to 375°F. Brush or spray a madeleine tin with melted butter. Place about 1 tablespoon of batter into each shell. Bake for 8–10 minutes, until the edges are golden and the centers spring back. Be careful not to overcook.
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Allow the madeleines to cool for a few minutes before removing. Serve warm dusted with powdered sugar, or allow to cool completely before dipping in white chocolate.
Make the white chocolate shell:
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In a double boiler, warm the white chocolate until it begins to melt. Remove from the heat and continue to stir until completely melted.
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Add a tablespoon of melted chocolate into each cavity of a silicone mold (I find silicone works best) and gently press a madeleine into the chocolate, spreading the chocolate out beneath it. Place the mold in the freezer for 10–15 minutes. Gently remove the madeleines from the mold.
Notes
I keep these Madelines on the not-so-sweet side since the white chocolate is quite sweet. If you are not making the chocolate shell, feel free to bump up the sugar to 1/2 cup (100g).
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