Made these Lavender Madeleines a couple of weeks ago. Recently I've bought some madeleine pans from Daiso. I've been wanting to buy madeleine pans for ages, and when I've read from Emily's post that she bought it from Daiso, I made a trip to Daiso and came home happy with four pans, among other things!
Wasted no time in selecting a recipe from my many cookbooks! Since I have some dried Lavender flowers, I chose to make these lovely Lavender Madeleines from Dorie Greenspan's "Baking From My Home To Yours".
The lavender is soaked in melted hot butter for about 15 minutes to infuse the flavour, strain, and the lavender are discarded, what you get is really fragrant melted butter.
Looking forward to more of madeleines baking!Lavender Madeleines
(adapted from "Baking From My Home To Yours", Dorie Greenspan)
5 tablespoons unsalted butter
1 tablespoon edible lavender
3/4 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/3 cup sugar (I use 1/4 cup)
grated zest of 1/2 lemon
2 large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
To flavor the butter with the lavender, melt the butter in a small saucepan over low heat or in a microwave oven. Stir in the lavender and allow it to infuse for 15 minutes. (I left the lavender to infuse for about 45 minutes, unintentionally).
Line a small sieve with a double layer of damp cheesecloth, then strain the butter into a small bowl; discard the lavender. (I strain the butter using a small sieve without any cheesecloth, pressing the lavender to release more buttery lavender flavour).
Whisk together the flour, baking powder and salt.
Put the sugar and lemon zest in a mixer bowl or in another large bowl and, using your fingertips, work the zest into the sugar until the mixture is fragrant.
Working with a mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs, sugar and zest together until pale and thick, 2 to 3 minutes. Add the honey and vanilla and beat for 1 minute more. Switch to a rubber spatula and gently fold in the dry ingredients. When they are incorporated, fold in the butter. Press a piece of plastic wrap against the surface of the batter and refrigerate for at least 3 hours or for up to 2 days. This long chill will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and and chill, then bake the cookies directly from the fridge; see below for instructions on prepping the pans).
Getting Ready To Bake :
Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick madeleine pan, give it a light coating of vegetable cooking spray. If you have a silicone pan, there is no prep needed. Place the pan on a baking sheet.
Spoon the batter into the molds - don't worry about leveling the batter, the oven's heat will take care of that.
Bake for 12 to 14 minutes, or until the madeleines are golden and tops spring back when touched. Remove the pan from the oven and release the madeleines from the mold by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife.
Transfer the cookies to a rack to cool to just warm or to room temperature.