Lavender Madeleine Tea Cakes
These lavender madeleines are tender little French butter cakes with a gentle floral flavor, a hint of lemon, and a light lavender glaze. They are simple, pretty, and just right with a hot cup of tea.
Servings: 24 servings
Ingredients
- 10 tablespoons butter melted and cooled to room temperature
- 1¼ cup all-purpose flour 150 grams
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature
- ⅔ cup granulated sugar 130 grams
- 1 tablespoon dried culinary lavender buds finely ground in a spice mill
- zest from 1 lemon
- 2 to 3 drops culinary lavender oil
For the Icing
- 1 cup powdered sugar sifted
- 4 to 5 tablespoons water
- 2 to 8 drops culinary lavender oil adjust to taste
Instructions
- In a small saucepan, melt the butter then set aside to cool to room temperature while preparing the madeleine cookie batter.
- In a small bowl, add the flour, baking powder, and salt and whisk to combine.
- Add the eggs and sugar to the bowl of an electric mixer. Beat on high speed for 5 to 8 minutes or until thick and pale in color. Add the ground lavender buds and the lemon zest, mix until combined.
- Sift ⅓ of the flour mixture over the top of the egg mixture and gently fold it together. Repeat with the remaining flour in increments of ⅓ each time.
- Scoop out about one cup of the batter and fold into the melted butter, (this lightens the butter and will make it easier to fold into the whole batch). Then add the mixture to the batter and fold together gently. Fold in a few drops of lavender oil (add 1 to 2 drops for a light lavender favor then taste the batter to see if you want more).
- Cover the batter with plastic wrap, pressing right down onto the batter, then transfer to the refrigerator. The batter should rest for at least one hour but overnight if possible. The batter can be refrigerated for up to 3 days before baking.
When ready to bake the madeleines:
- Preheat the oven to 375°F and grease and flour the madeleine pan.
- Remove the batter from the refrigerator and using a small ice cream scoop or a tablespoon, drop a small portion about the size of a walnut into each shell-shape indentation of the pan.
- Transfer the madeleine pan to the center rack of the oven and bake for 7-8 minutes, until the edges look golden and crisp and the cakes spring back when lightly touched. If using baking powder it may take another 30 seconds to 1 minute longer. Remove from the oven and immediately flip them onto a kitchen towel then place on a wire rack to cool.
To Make the Lavender Glaze:
- Mix the confectioners’ sugar with 3 tablespoons of water. Stir until smooth and add additional water a tablespoon at a time until you have a thin mixture.
- Add several drops of lavender oil, tasting the glaze before adding additional drops. Be cautious as it is easy to over flavor.
Notes
Use culinary lavender only: Decorative lavender is not meant for baking and can taste harsh or overly perfumed. Culinary lavender has a softer flavor that works better in desserts.
Grind the lavender buds finely: A spice grinder works best. Finely ground lavender blends into the batter more evenly and keeps the texture smooth.
Go easy on the lavender oil: Start with the smallest amount and taste before adding more. Lavender oil is concentrated, and too much can quickly overpower the madeleines.
Chill the batter: Resting the batter helps the madeleines bake with a higher dome and a lighter texture.
Do not leave them in the pan: Turn the baked madeleines out right away so they do not continue cooking from the heat of the pan.
Use a kitchen towel first: Turn the warm madeleines onto a clean kitchen towel before transferring them to a wire rack so they do not pick up rack marks.
Bake in batches if needed: If using a 12-cavity madeleine pan, keep the remaining batter refrigerated while the first batch bakes. Wash, dry, grease, and flour the pan again before the next batch.
Store leftovers covered: Madeleines are best the day they are baked, but leftovers can be stored in a covered container at room temperature for up to 3 days.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 80mg | Sugar: 10g
