Lavender Madeleines Recipes

LAVENDER MADELEINES

Steps:

• This step is optional. Place the sugar and lavender buds in a grinder or small food processor. Pulse a few times so that the lavender infuses with the sugar. Don't over-pulse or your sugar will be too powdery.
• In the bowl of your stand mixer, add the egg and the lavender sugar mixture and beat on high for 7-8 minutes until fluffy and pale yellow. Add the vanilla and mix in.
• While the egg mixture is beating, sift together the flour, baking powder, and salt into a mixing bowl and set aside.
• Also while the egg is beating, melt 4 tbsp of butter in a microwave-safe bowl until just melted (about 45 seconds). Set aside and allow to cool while mixing the other ingredients.
• Gently fold half of the flour mixture into the egg mixture with a spatula. Fold in the second half keeping the mixture as fluffy as possible.
• Take a few tablespoons of the egg mixture and add it to the melted butter. Mix it in completely to the butter and then pour the mixture into the egg mixture. Gently fold in the butter keeping as much air as possible in the mixture. This step will keep your batter a slight and fluffy as possible so your madeleines will also be nice and fluffy. Cover the batter and chill in the refrigerator for 30 minutes (any longer will solidify the butter and your madeleines won't be as fluffy).
• Preheat your oven to 350°F and prepare your madeleine pan with butter. I just take a stick of butter and rub it on the surface or you can brush on melted butter. The butter is going to give the madeleines a nice brown and crispy side and help them not stick to the pan.
• Spoon about a tbsp of batter into each section of the pan. There should be enough batter for 12 madeleines. The batter will spread as it cooks so don't worry about it being perfect.
• Bake for 10 minutes. Remove the pan from the oven and allow the cookie to cool on the pan for 5-10 minutes and then on a cooling rack. Once the madeleines are cool, sprinkle with powdered sugar and enjoy!

MADELEINES WITH LAVENDER HONEY

Steps:

• Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
• Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
• Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
• To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.

LAVENDER MADELEINES

Steps:

• Using a food processor, process sugar and lavender flowers until finely ground.
• Heat oven to 400 degrees.
• In a large bowl and using a wire whisk; mix eggs, lavender sugar mixture and vanilla until light and fluffy.
• Gradually whisk in melted butter.
• Using a rubber spatula gently fold in flour.
• Generously spray Madeleine pans with non-stick cooking spray.
• Spoon a scant tablespoon of batter into each madeleine mold, leave the batter mounded in the center.
• (This will result in the typical"humped" appearance of the Madeleine).
• Bake 8 to 10 miutes or until golden brown.
• Immediately remove from pan and allow to cool on a wire rack.
• Store in an airtight container.
• Dust with confectioners sugar just before serving.
• Enjoy!

LAVENDER MADELEINES

Steps:

• Preheat oven to 350 degrees and spray two madeleine pans with non-stick spray.
• Place butter in a microwave safe dish and microwave in 30 second intervals until completely melted. Set aside to cool.
• Combine sugar and eggs in a bowl and mix on medium-low speed using an electric hand-held mixer. Mix well until slightly foamy. Next, add flour and baking soda, and mix until combined. Then add melted butter and lavender extract.
• Add about one tablespoon of batter to each of the shell-shaped cavities on the madeleine pans. Bake for 8-10 minutes, or until edges are golden brown and the tops of the madeleines no longer jiggle.
• Let the madeleines cool in the pans for a few minutes, then gently remove them from the pans with a knife and let them finish cooling on a wire rack.
• Combine all ingredients in a bowl and whisk until smooth. Drizzle a little glaze on each madeleine, or dip them in the glaze. Sprinkle with purple sprinkles or place a lavender bud on each madeleine.

LAVENDER MADELEINES WITH LEMON GLAZE RECIPE

Steps:

• Preheat oven to 325°F. Grease your madeleine tin with butter then place tin in the freezer until you're ready to fill with batter.
• Melt butter either on the stovetop or in the microwave, then transfer to a small bowl. Add the lavender flowers to the butter and let cool while you assemble the madeleine batter.
• In a medium bowl, crack in the two eggs, then add the cardamom and salt. Using an electric mixer, beat on high until the eggs are bubbly and a light yellow color. With the mixer still on, slowly pour in the sugar. Continue to beat for about 7 minutes, until the mixture has thickened up and is a very pale cream color. I find that listening to Justin Timberlake's extended "Lovestoned/I Think That She Knows" track from start to finish as a guide while you're mixing helps. Or, you know, use a kitchen timer.
• Slowly add the flour to the bowl in small batches, carefully folding it into the batter after each addition using a rubber spatula. I use a fine mesh sieve to sift the flour in, as if you were dusting something with powdered sugar.
• Once flour has been incorporated, pour the lavender butter around the edges of the batter and carefully mix in, again using a spatula. Once batter is ready, remove the tin from the freezer and pour heaping tablespoons into each madeleine mold. Bake for 14-17 minutes, until cookies are golden brown around the edges and spongy on top.
• While madeleines are baking, make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Bam.
• When madeleines have finished baking, remove from the oven and let cool for a minute. You then can use the tip of a knife or your finger to loosen the cookies from the tin. Dip or drizzle cookies with the lemon glaze. Enjoy!

LAVENDER MADELEINES

Steps:

• 1. Preheat oven to 375°F.Grease a standard size Madeleine pan and dust with flour. Remove the eggs from the fridge and let them reach room temperature.
• 2. Melt the butter and set it aside to cool.
• 3. Sift together the flour, baking powder, and salt and set aside.
• 4. Beat in 1/2 RawSpiceBar's Lavender Vanilla Sugar, sugar, eggs, and vanilla together until light and fluffy, about 5 minutes.
• 5. Gently, at lower speed, add the flour mixture alternating with the melted butter.
• 6. For a more pronounced Madeleine, cover the batter and refrigerate for 30 minutes.
• 7. When ready, spoon the batter into each mold, creating a mound in the center. Sprinkle with remaining 1/2 RawSpiceBar's Lavender Sugar.
• 8. Bake 11- 13 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
• 9. Remove from oven and cool for 5 minutes in pan. Turn pan over lightly and tap to remove the Madeleines.
• 10. Spread them on rack to cool, shell side up. Serve with tea or coffee and enjoy the aroma and taste.