If you’re after something special to bake for guests, madeleines are the answer. They’re small sponge cakes that are cooked in a shell-shaped pan, resulting in their unique silhouette. The delicate indentations really are what give madeleines that extra touch of class (and the pans are perfectly easy to come by), but a mini muffin tray can be used instead. Dipped in white chocolate and sprinkled with lavender and lemon rind, these zesty madeleines are a chic and sweet delight for the tastebuds.
Place the flour, baking powder, sugar, eggs, butter, honey, vanilla and lemon rind in a large bowl and whisk until smooth. Cover and refrigerate for 4 hours or overnight.
Meanwhile, for the candied lemon, peel the rind from a lemon and thinly slice into strips. Place in a small saucepan, cover with water and bring to a simmer over high heat. Strain the water from the lemon. Return to the saucepan, add ½ cup water and sugar. Return to medium heat and bring to a simmer. Cook for 3 minutes, or until lemon rind is translucent. Strain and set aside to cool on a sheet of baking paper. Finely chop.
Preheat oven to 200°C (180°C fan-forced). Spoon the mixture into a lightly greased
12-hole Madeleine tin. Bake for 12 minutes, or until puffed and golden. Remove from the tin and cool on a wire rack to cool. Working one at a time, half dip the madeleines in chocolate. Sprinkle with lavender and lemon rind. Place on a sheet of baking paper for 10 minutes to set.