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(for 18 madeleines):

  • 45 g ground almonds

  • 45 g flour

  • 80 g icing sugar

  • 23 g lavender honey

  • 3.5 egg whites

  • 70 g butter


Take the egg whites 30 minutes out of the refrigerator before using them.

Melt the butter in a saucepan until it has a nutty color and let it cool.

Pour the icing sugar and flour into a bowl. Mix well with the ground almonds.

Add the egg whites one at a time. Mix the dough well.

Combine honey and melted butter. Then pour this mixture into the almond paste and whisk until you get a smooth consistency. Then it rest for 15 minutes in the refrigerator.

Preheat the oven to 190 ° C static heat.

Butter and flour a madeleine mold if it is not silicone.

Mix the dough then pour it into the mold until 2/3.

Cook them for 5 or 6 minutes at 190 ° C then lower the temperature to 160 ° C and continue cooking for 8 minutes with the door slightly open. They should have a nice and slight golden color.



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