Lavender Madeleines Food

LAVENDER MADELEINES

Steps:

• This step is optional. Place the sugar and lavender buds in a grinder or small food processor. Pulse a few times so that the lavender infuses with the sugar. Don't over-pulse or your sugar will be too powdery.
• In the bowl of your stand mixer, add the egg and the lavender sugar mixture and beat on high for 7-8 minutes until fluffy and pale yellow. Add the vanilla and mix in.
• While the egg mixture is beating, sift together the flour, baking powder, and salt into a mixing bowl and set aside.
• Also while the egg is beating, melt 4 tbsp of butter in a microwave-safe bowl until just melted (about 45 seconds). Set aside and allow to cool while mixing the other ingredients.
• Gently fold half of the flour mixture into the egg mixture with a spatula. Fold in the second half keeping the mixture as fluffy as possible.
• Take a few tablespoons of the egg mixture and add it to the melted butter. Mix it in completely to the butter and then pour the mixture into the egg mixture. Gently fold in the butter keeping as much air as possible in the mixture. This step will keep your batter a slight and fluffy as possible so your madeleines will also be nice and fluffy. Cover the batter and chill in the refrigerator for 30 minutes (any longer will solidify the butter and your madeleines won't be as fluffy).
• Preheat your oven to 350°F and prepare your madeleine pan with butter. I just take a stick of butter and rub it on the surface or you can brush on melted butter. The butter is going to give the madeleines a nice brown and crispy side and help them not stick to the pan.
• Spoon about a tbsp of batter into each section of the pan. There should be enough batter for 12 madeleines. The batter will spread as it cooks so don't worry about it being perfect.
• Bake for 10 minutes. Remove the pan from the oven and allow the cookie to cool on the pan for 5-10 minutes and then on a cooling rack. Once the madeleines are cool, sprinkle with powdered sugar and enjoy!

MADELEINES WITH LAVENDER HONEY

Steps:

• Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
• Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
• Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
• To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.

LAVENDER MADELEINES

Steps:

• Using a food processor, process sugar and lavender flowers until finely ground.
• Heat oven to 400 degrees.
• In a large bowl and using a wire whisk; mix eggs, lavender sugar mixture and vanilla until light and fluffy.
• Gradually whisk in melted butter.
• Using a rubber spatula gently fold in flour.
• Generously spray Madeleine pans with non-stick cooking spray.
• Spoon a scant tablespoon of batter into each madeleine mold, leave the batter mounded in the center.
• (This will result in the typical"humped" appearance of the Madeleine).
• Bake 8 to 10 miutes or until golden brown.
• Immediately remove from pan and allow to cool on a wire rack.
• Store in an airtight container.
• Dust with confectioners sugar just before serving.
• Enjoy!

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;