Fall baking has officially started! My parents asked me to make something with our dried lavender flowers and I knew exactly what to make! With a beautiful madeleine pan, and a bunch of dried lavender flowers I knew madeleines were the way to go.
Lemon and lavender are one of the best matches ever! If you haven’t tried it then you should.
On a side note:
Lavender is very strong and you should use it sparingly. Otherwise, lavender will take over the entire dish and you do not want that. Now by saying that I have caught many people using the terminology “culinary lavender”. This is not correct because we do not use the term “culinary” for any other herbs out there, and honestly, any lavender is good to use in cooking except “Spanish” which is decorative. So, really it should be called dried lavender flowers, not culinary lavender.
Lavender Lemon Madeleines Recipe
- 10 tablespoons of butter melted
- 3 large eggs at room temperature
- 1/2 cup of organic sugar
- 1 pinch of finely ground salt (I prefer pink Himalayan salt)
- 1 1/4 cups of all-purpose flour
- 1 tablespoon of dried lavender flower buds (purchase this here)
- 2 teaspoons of vanilla extract
- 1 lemon zest
- 1/2 teaspoon of baking powder
- Confectioners sugar for the topping
- In a small saucepan melt the butter over medium heat. Remove and set aside.
- Use a pestle and mortar to grind the lavender flowers and lemon zest together. If you don’t have a pestle and mortar, then grind the two ingredients together in a clean coffee grinder.
- On parchment sift together the flour, salt, and baking powder. Mix together to combine.
- In a large mixer with the whisk attachment, while the mixer is on low add the eggs one at a time and then add the sugar. Whip the eggs until thick and pale in color.
- Fold the flour into the egg mixture. Gently fold the flour into 2 increments making sure not to flatten out the egg mixture. Then fold in the melted butter making sure to mix together.
- Cover the batter with plastic wrap and chill for 2 hours.
- When ready to bake, prepare madeleine’s tray. Grease each mold.
- Pour batter evenly into the molds and then bake in the middle rack of the oven between 8-10 minutes. When the madeleine turns a light golden brown color, they are ready. Remove from the oven and let cool on a wired rack. You can freeze madeleine’s in a sealed container.