Lavendermadeleines Recipes

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!

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

LAVENDER LEMONADE

Steps:

• Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

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:

• 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.