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Honey and Lavender Madeleines

Adriano has used his flair for unique flavour combinations to create a delicious sweet treat, guaranteed to impress. 


  • 230g Butter

  • 90g Plain Flour

  • 230g Pure Icing Sugar

  • 90g Almond Meal

  • 7 Egg Whites (at room temperature)

  • 45g Lavender Honey

  • 1g Dried Lavender


  • 1.

    In a medium-sized saucepan, burn the butter to a light brown colour and let cool.

  • 2.

    Sieve the icing sugar and flour into a bowl and then add the almond meal. Add the egg whites and mix well.

  • 3.

    Strain the burnt butter into the lavender honey, and then combine this mixture with the icing sugar mixture. Let the batter rest for 15 minutes.

  • 4.

    Place mixture into a piping bag and pipe into greased madeleine moulds. Bake at 190°C for 5 minutes.

  • 5.

    Rotate the tray and bake at 160°C for 7 minutes. Place on a wire rack to cool.


Renowned patissier Adriano Zumbo - famously known for his deliciously flavoured treats and unique flavour combinations - has teamed up with Vicks to launch Vicks VapoNaturals

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