Lavender Madeleines

Chef Andrew LeStourgeon shares his recipe
The menu at West Hollywood’s Fig & Olive may hew closer to Italy than France, but in honor of Bastille Day Chef Andrew LeStourgeon has created a few Rivera-style treats, including this take on the classic Madeline pastry. The addition of lavender flowers brings a soothing note to these dainty delights. (Perfect if you happen to be stuck in traffic this weekend.)
Serves 2 – 4
225g (1 cup approx.) egg whites
280g (1 1/4 cup approx.) sugar
95g  (6 2/3 tablespoons approx.) almond flour
50g  (3 1/2 tablespoons approx.) filbert flour (also called hazelnut flour—find at specialty baking stores)
112g (1/2 cup approx.) all-purpose flour
Zest of one Lemon
38g (2 2/3 tablespoons approx.) honey
190g (3/4 cup approx.) browned butter, strained, cooled to room temperature
2g (1/2 teaspoon approx.) lavender flowers
*Other equipment: Madeleine pan or molds.
-Sift all three flours together
-Add the lavender flowers and the lemon zest to the dry mixture, set aside.
-In a stand mixer, begin to whip the egg whites on medium speed.
-Gradually add the sugar until stiff peaks form. This process should take approximately 15 minutes, gradually adding the sugar into the whites over that time.
-When stiff peaks are present, fold in the dry mixture, then the melted brown brown butter, and honey. Be careful not to over-deflate the batter while doing this.
-Refrigerate over-night before using.
-Preheat oven to 360 degrees.
-Spray your madeleine molds with non-stick spray and dust with flour. 
-Fill the molds with the batter.
-Bake at 360-degrees for approximately 10-12 mins until puffed and golden brown.
-The madeleines should be crispy on the outside, and soft on the inside.
-Et voila! Bon appetit.