- Finely blend the sugar and the lavender petals in a blender.
- In a mixing bowl take both eggs and add the lavender-sugar mixture to it.
- With a hand whisk or hand blender, blend the eggs with the sugar till the mixture turns foamy and frothy.
- Add the honey and lavender extract to the mixture. Mix again till the mixture turns pale yellow.
- Sift and add the flour and baking powder to the mixture through a sieve.
- With a spatula, fold the dry ingredients with the wet mixture. Make sure, everything is well incorporated in the batter.
- Finally, add the butter. If using browned butter, then make sure you add the browned bits that have settled down on the bottom of the bowl as well. Those bits add more flavor and rich brown color to the madeleines. Fold the butter lightly with the mixture.
- Cover and chill the bowl in the refrigerator. You can store it there from 2 hours up to 2 days. Overnight should work fine. If you are short of time, then aim for at least 4 hours to get a decent hump and fluff in the genoise sponge.
- When you are ready to bake, preheat the oven to 200 C/375 F. Put the madeleine pan in the refrigerator while the oven is heating.
- When the oven gets heated, take both the pan and the batter out of the refrigerator.
- Prepare the pan by either spraying a non-stick spray on it or brush the pan with some melted butter and dust some flour on it.
- Spoon in a little batter into each madeleine cavity in the pan. Add only half of the quantity that can fit in each cavity. Just place the scoop in the middle of each cavity and let the batter do the work. The batter will fill up the cavity in itself.
- Once the entire batter is added to the pan, bake it in the oven for about 7-8 minutes. If you think the edges of the madeleines are browning too quickly, reduce the oven temperature a bit – 175 to 180 C and continue to bake for the rest of the time.
- Once it cools down a little, take them out and let them rest on a wire rack. You can store them in an airtight container once they are completely cool.
- Dust icing sugar or dip them in melted white chocolate. Garnish with some more lavender petals.
