Himself grew up in abject poverty where meals were economical and not always a given. Treats and desserts were a rarity so now that he is in a different place, he gives into treats and desserts whenever possible.
While in France Himself encountered something most incredible, magical and delicious: Lavender Madeleines. Light and delicious with flecks of lovely purple flowers, which add just a little something extra.
I had set my mind to making these for him, but I’ve never had the
courage time to make them. The iconic cookies are made in a special pan (like a shell) which of course I do not own. So between lack of courage time and the special pan, I have never gotten around to make these. But recently I learned I could make them in mini muffin tins. So that took care of one problem and as for the other, well sometimes you just have to find the courage time. 😉
So then practice is in order, which is exactly what this is. Granted a rather tasty and somewhat fun form of practice, but practice nonetheless.
Here’s what you need:
1 c flour
1/2 tsp baking powder
3/4 c sugar (I used a scant 2/3 c)
4 eggs at room temp (this is important otherwise your dough won’t work)
2/3 c melted butter that’s been cooked
2 tsp vanilla extract
2 tsp culinary grade lavender
Now the batter will need to rest for at least 3 hours in the fridge before you cook it so I won’t give you the pan preparation and oven temperature until the right time.
Mix flour and baking powder in a bowl and set aside.
Whisk eggs with sugar until well combined. Add the butter, vanilla and lavender and whisk until well combined. Ensure you have fully combined all of this before we move to the next step. (This is a great workout for your arm!)
Make a well in your flour mixture and whisk in the egg mixture. Again we will work out your arm muscle as you fully combine these ingredients, but do not over mix or the batter will become tough.
Cover the bowl with plastic wrap and place in the refrigerator for at least three hours.
Preheat oven to 400F.
Butter and flour your Madeleine pans, or mini muffin tins as the case may be.
Using a small spoon fill the cavities I he pan 2/3 full. No this doesn’t have to be exact, but the key is to not overfill the pans as the centre should rise with a bubble. That’s a sure sign your little treats cooked right, he other way to tell is if the edges go lightly golden brown.
Once cooked, you want to tip these out of the pan immediately. Now the classic recipe calls for simple syrup, which is sugar dissolved in a pan of heated water. You could even add some lemon juice or zest to this, but Himself and I aren’t a huge fan of the super sweet, so I skipped that part.
I’d show you a picture, but well they say a picture is worth a thousand words and I’d sooner spare you the thousand words of the not-so-pretty-to-look-at, but super tasty experiment.