Lemon & lavender madeleines
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Ingredients
  • 2 large eggs, room temperature
  • ⅓ cup granulated sugar
  • ¼ teaspoon of salt
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of almond extract
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon lemon juice
  • zest from one lemon
  • ½ stick of unsalted butter, plus more for greasing the pan*
  • for the glaze
  • 1 tablespoons of dried lavender (culinary grade)
  • ⅓ cup of whole milk
  • 1¼ cup confectioners' sugar
Instructions
  1. Melt butter, then set aside to cool. Preheat oven to 375.
  2. Prepare the madeleine pan by brushing melted butter into the molds with a pastry brush. Dust the molds with flour, tap to rid excess flour. Or you can use a cooking spray with flour. I have better results using Pam for baking.*
  3. Combine eggs, sugar, and salt with a standing mixer with a whisk attachment. Beat on medium-high speed until thick and pale, around 5 minutes. Combine the flour and baking powder in a small bowl.
  4. Beat in the vanilla and almond extracts. On a low speed sprinkle in the flour mixture until combined.
  5. With a spatula fold in the lemon juice, lemon zest, and melted butter. Using a small scoop or spoon, fill the madeleine cavities with batter.
  6. Bake for 8-10 minutes or until the tops of the madeleines spring back when touched. Transfer the madeleines to a wire rack to cool by inverting the pan. Let cool for 10 minutes.
  7. To make the glaze, bring the milk and lavender to a boil in a small saucepan. Remove from heat and allow to sit for 10 minutes then strain the lavender buds. Stir in the confectioner's sugar until smooth.
  8. Dip the madeleines into the glaze and allow to set on a wire rack. Garnish with dried lavender buds if desired.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/12/14/ethiopia-yirgacheffe-chelelektu/