(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.