kansasgirl
Senior Cook
Remembered this one - a real favorite! I love to use herbs in all kinds of cooking, esp. desserts.
Lemon and Lavender Madeleines
2 c cake flour
1 ts baking powder
1/2 ts salt
4 tb freshly grated lemon zest
2 tb lavender flowers
2 sticks unsalted butter, softened
1 tb fresh lemon juice
2 c sugar
6 eggs
Lemon syrup:
1/4 c water
1/4 c sugar
1/4 c lvodka (use lemon or citrus if possible)
1/4 c fresh lemon juice (not out of the bottle!)
2 ts finely chopped fresh lavender flowers
Preheat oven to 325F. Butter and flour a madeleine pan (preferably non-stick), knock out excess flour.
1.In a bowl whisk together flour, baking powder, salt, zest, and lavender. 2.In another bowl with an electric mixer, beat together butter, lemon juice, and sugar until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined. Do not overmix.
3.Spoon batter into prepared madeleine molds, smooth tops with a spatulalds and returning excess batter to bowl. Bake madeleines for 15-20 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a wire rack over a large pan. Repeat making the madeleines until all batter is used.
4.For lemon syrup, bring syrup ingredients to a boil, stir, and remove from heat. Brush warm madeleines on the wire rack with some of hot syrup, and allow extra syrup to dip into pan; repeat with remaining madeleines, making sure to keep syrup warm for best results.
Lemon and Lavender Madeleines
2 c cake flour
1 ts baking powder
1/2 ts salt
4 tb freshly grated lemon zest
2 tb lavender flowers
2 sticks unsalted butter, softened
1 tb fresh lemon juice
2 c sugar
6 eggs
Lemon syrup:
1/4 c water
1/4 c sugar
1/4 c lvodka (use lemon or citrus if possible)
1/4 c fresh lemon juice (not out of the bottle!)
2 ts finely chopped fresh lavender flowers
Preheat oven to 325F. Butter and flour a madeleine pan (preferably non-stick), knock out excess flour.
1.In a bowl whisk together flour, baking powder, salt, zest, and lavender. 2.In another bowl with an electric mixer, beat together butter, lemon juice, and sugar until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined. Do not overmix.
3.Spoon batter into prepared madeleine molds, smooth tops with a spatulalds and returning excess batter to bowl. Bake madeleines for 15-20 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a wire rack over a large pan. Repeat making the madeleines until all batter is used.
4.For lemon syrup, bring syrup ingredients to a boil, stir, and remove from heat. Brush warm madeleines on the wire rack with some of hot syrup, and allow extra syrup to dip into pan; repeat with remaining madeleines, making sure to keep syrup warm for best results.
