Lavender Madeleines

After following a local bakery on Facebook, I was intrigued by these small sponge cake textured desserts Madeleine cookies are a pretty dessert that aren’t too hard to make and the result is worth the effort. I tried them for the first time this week and doing so, I made three different kinds. I started with lavender, followed by honey, and finished with orange. Here is the recipe for the lavender madeleines. Other recipes to follow! Enjoy!

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Lavender Madeleines

Ingredients

  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp culinary lavender (crushed to release its fragrance)
    • (I used a ½ tsp food grade lavender liquid)
  • 2 large eggs (at room temperature to ensure a fluffier result)
  • ⅓cup granulated sugar
  • 1 tsp vanilla extract
  • 1 stick unsalted butter (melted)
  • all-purpose flour (for greasing and dusting pan)
  • unsalted butter (for greasing and dusting pan)
  • Powdered sugar for dusting *(see note on bottom)

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Instructions

  1. Grease a standard size Madeleine pan well. Dust with flour. Preheat oven to 375°F
  2. Sift together all-purpose flour, baking powder, and salt. Mix in lavender. Set aside.
  3. Beat sugar, eggs, and vanilla together until light and fluffy, about 5 minutes.
  4. Add flour mixture and melted butter.
  5. Gently fold in flour and butter until well incorporated.

(place batter into fridge for 30 minutes to rest! This helps ensure a good rise as well. As seen in the picture below)

  1. Spoon batter into each mold cavity until almost full.
  2. Bake for 12 to 13 minutes or until the edges are golden brown and the centers spring back when lightly touched. Do not over bake.
  3. Remove from oven and cool for 5 minutes in pan. Turn the pan over and give it a light tap to unmold.
  4. Cool on rack, shell side up. Dust with powdered sugar and serve with tea or coffee.

(I made a basic glaze with milk and powdered sugar. I couldn’t taste enough of the lavender in the madeleine so I added another ½ tsp of lavender liquid to it.)

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(recipe adapted from justonecookbook.com)

 

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