Lemon madeleines with chocolate and lavender Recipe
These light, zingy baked treats are dipped in white choc and sprinkled with lemon rind.
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Cooking tools:
- Madeleine pan
- Mixing bowl
- Whisk
- Refrigerator
- Saucepan
- Stove
- Fine-mesh sieve
- Parchment paper
- Chef's knife
- Cutting board
- Oven
- Measuring cup
- Spoon
- Cooling rack
Ingredients
- ½ cup (75g) plain flour
- ½ tsp baking powder
- ⅓ cup (75g) caster sugar
- 2 eggs, lightly beaten
- 80g melted butter, cooled
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tsp finely grated lemon rind
- 200g white chocolate, melted
- 1 tsp dried edible lavender
- Candied lemon rind
- 1 lemon, washed
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