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!
Lavender Madeleines
Ingredients
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 Tbsp culinary lavender (crushed to release its fragrance)
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- (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)
Instructions
- Grease a standard size Madeleine pan well. Dust with flour. Preheat oven to 375°F
- Sift together all-purpose flour, baking powder, and salt. Mix in lavender. Set aside.
- Beat sugar, eggs, and vanilla together until light and fluffy, about 5 minutes.
- Add flour mixture and melted butter.
- 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)
- Spoon batter into each mold cavity until almost full.
- 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.
- Remove from oven and cool for 5 minutes in pan. Turn the pan over and give it a light tap to unmold.
- 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.)
(recipe adapted from justonecookbook.com)
Potts Boiling Over 