Feb 7, 2010
Lavender Madeleines
Lavender (Honey Lemon) Madeleines
From Kitchen Gadget Girl via Dorie Greenspan – recipe doubled
Makes 24 (?)
10 tablespoons unsalted butter
2 tablespoon culinary (edible) lavender
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp of salt
2/3 cup sugar
1 teaspoon lemon zest
4 large eggs, at room temperature
4 tablespoons honey
4 tablespoons vanilla extract
Melt butter in small saucepan. Stir in the lavender and allow to sit for 15 minutes. Drain through a cheese-cloth lined sieve and discard lavender.
Whisk together flour, baking powder and salt, and set aside.
In another bowl, work the lemon zest into the sugar, using your fingers, until the sugar is very fragrant.
Into your stand mixer, add the eggs, sugar and zest and beat together until pale and thick, about 2-3 minutes. Add the honey and vanilla and beat another minute. Fold in dry ingredients with a spatula. Fold in butter.
Press a piece of plastic wrap on surface of dough and refrigerate for 3 hours, or up to 2 days.
When ready to bake, preheat oven to 400F.
Butter your madeleine mold, and dust insides with flour. Spoon batter into molds, filling to top. Bake 12-14 minutes until tops are golden and they spring back when touched. Remove from oven, and remove madeleines from pan by tapping pan against the counter. Cool on rack. Lasts only 1 day.