Adriano has used his flair for unique flavour combinations to create a delicious sweet treat, guaranteed to impress.
In a medium-sized saucepan, burn the butter to a light brown colour and let cool.
Sieve the icing sugar and flour into a bowl and then add the almond meal. Add the egg whites and mix well.
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.
Place mixture into a piping bag and pipe into greased madeleine moulds. Bake at 190°C for 5 minutes.
Rotate the tray and bake at 160°C for 7 minutes. Place on a wire rack to cool.
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