Who doesn't like to have madeleines with coffee or tea? They are so simple to make and simply delightful. I am lucky to have an excellent recipes from Chef Alain Giraud. Actually this recipe was nominated #2 Cookie for the YEAR by the LA Times back in 2006. 

Ingredients:

4oz Almond meal, 4oz all purpose flour, 8oz Lavender Sugar (use Lavender Blue Culinary Lavender), 8oz of unsalted butter, 1 cup of egg whites, 1 vanilla bean, 1 orange zest, 1/2 tea spoon of baking powder, 1/2 oz of Lavender honey

1. Prepare the lavender sugar, put 1oz of dried lavender flower in a cheese cloth and store it in a container with 8oz of sugar for 24 hours.
2. In a mixing bowl combine all the dry ingredients
3. Split the vanilla bean lengthwise and scrape the seeds off. Cook the butter in a saucepan with the vanilla bean until golden brown, set aside
4. Add the egg whites to the dry ingredients and combine well. Add the honey, then the brown butter after removing the vanilla beans and last the orange zest and mix it. Cover the bowl with a plastic wrap and chill it for a minimum of 2 hours.

Cooking:

Use a non stick mini madeleine mold, grease it with soft butter or cooking spray. Bake for 8 to 10 minutes at 150F. Let it rest one minute and unmold the madeleines. Be sure to store them separately as they are delicate and tend to stick to each other.

Bonne degustation and bon appetit!