These madeleines are best eaten the same day, and are especially good with a hot cup of tea. The difference in temperature between the hot oven and the cold mixture/pan is what makes these form that distinctive ‘hump’ that all good madeleines need. And the cute panda faces will add a smile to your face!
For the madeleines
- Caster or granulated sugar 100g
- Medium eggs 2
- Salted butter 70g, plus extra for greasing
- Baking powder 1 tsp
- Culinary lavender buds 3/4 tsp
- Lemon juice 40-45ml
- Icing sugar 200g
- Black food dye
Baking with Kim Joy: Cute and creative bakes to make you smile (Hardie Grant, £18) is out now. Photography by Ellis Parrinder.