I love making a batch of Madeleines. They’re quick, easy and the perfect little nibble for big and small kids. I’m also a massive fan of using Lavender in my kitchen and grow plenty in my garden to use all year round.
It was inevitable that I would end up adding Lavender to my Madeleine mix.
For this recipe I used home made lavender Sugar (blog post to come soon). The strength of the Lavender will depend on how strong you made your sugar so you may need to add a little extra dried lavender if you find that the taste isn’t strong enough.
To make them you need …
Madeleine Baking tray(s)
140g/5oz lavender caster Sugar (add extra dried lavender if you find the taste isn’t strong enough)
3 medium eggs
1 medium egg yolk
1 tsp vanilla essence
140g/5oz plain flour
1 tsp baking powder
Pre heat oven to 190°C/375F/Gas Mark 5 (adjust to suit your ovens. I have to drop mine to 150°C)
1. Melt the butter gently in a saucepan and leave to cool.
2. Whisk the eggs, sugar and vanilla essence in a bowl until it becomes a pale, thick & foamy. It looks very similar to meringue mixture when ready.
3. Sieve the flour and baking powder into the egg and sugar mixture and fold in carefully with a metal spoon to keep all the lovely air that was trapped inside when it was mixed.
4. Carefully pour in the butter a little at a time, also folding in with a metal spoon. Don’t be worried about the oily residue it will all mix in eventually.
5. I grease the madeleine trays using the remains of the melted butter left in the saucepan. Spoon in the mixture inot the trays and bake for 5-10 minutes depending on your oven.
Leave to cool and sprinkle with a dusting of icing sgar and some dried Lavender.
The perfect companion to a beautiful cup of Earl Grey Tea.