I am extremely frugal when it comes to using my last 10 grams of lavender; I even packed it up and put it away in the freezer to save until the time I was certain that my next batch is on its way. Just recently I found a huge stash of very fragrant lavender when I was rearranging my cabinet. It sat somewhere at the back, tucked away, with a bunch of other things I didn’t remember I had like Hungarian paprika (suggestions to use this?), pearl sugar and some very adorable cupcake decorations.
I’m one happy, happy girl to have so much lavender at hand. As soon as I asked for things to do with it on Facebook, I got some really interesting suggestions like lavender ice cream, lavender vanilla cake, lavender granita, lavender iced tea, macarons and lavender lemon shortbread (which I hope to try out over the next few weeks1). But what I really had on my mind were honey lavender madeleines. Especially because I’ve had the mould for a few months now, and I’ve been itching to use it!
For the madeleines, I started off with a honey madeleine recipe from Paris Sweets. Instead of the lemon zest, I used the lavender. And I didn’t just throw the lavender in the batter but came up with a pretty ingenious way to infuse all the lavender goodness into the batter: I first rubbed the lavender in my hands for it to get all nice and fragrant and then I put it in the pan with the butter that needs to be melted. This way the butter absorbs all the flavours beautifully and with the heat, the lavender releases more flavour! To sound more exotic, this recipe could actually be called honey madeleines with lavender infused butter.
I used a tin pan for large madeleines, but the smaller ones look adorable too. While buttering and flouring the tin might be an additional step, just please stay away from the silicone moulds - they make the madelines look so artificial with the shiny surface and uneven browning. The dark non-stick variety might solve the problem, but you will have darker madeleines.
How did they turn out? Little bites of goodness! My hands are still fragrant with the lavender I rubbed, and my fingers still buttery (and now the keyboard) with the half dozen madeleines I just snacked on. Will I be making them again? Yes, tomorrow!
Honey Lavender Madeleines
Yield: 12 large madeleines or 36 small ones.
Adapted from: Paris Sweets
3/4th cup / 105g flour
½ tsp double action baking powder
5 tbsp / 70g butter
1 tsp lavender, rubbed to release flavour
2 eggs
1/3rd cup / 65g sugar
1 tsp vanilla extract
1 tbsp honey
- Sift together the flour and baking powder. Set aside.
- In a saucepan, melt the butter with the lavender. Let it cool.
- In a bowl, whisk together the eggs and sugar until pale and think, about 2-4 minutes.
- Add in the vanilla extract.
- With a silicone spatula, fold in the dry ingredients, followed by the melted butter and honey.
- Mix until just combined.
- Transfer to a disposable piping bag and clip the end. Let this rest in the refrigerator for at least 3 hours. (you can keep it upto two days – the longer the better – this gives the madeleine it’s characteristic hump.)
- Butter and flour a madeleine pan, covering every millimeter of it, else the madeleine won’t come off easily.
- Pipe the batter into the madeleine pan until almost full.
- Bake in a preheated oven at 200C / 400F for 10-11 minutes or until your finger springs back when you touch the centre of the madeleine. The baking time for smaller madeleines will be shorter by 3-4 minutes.
- Remove from the oven and eat the madeleines! If you’re going to be storing it for later, then transfer to an airtight container as soon as they’ve cooled.
{ 34 comments… read them below or add one }
These just sound delicious! And they are beautiful. :)
I just got a pack of lavender from a friend. Now I just need to find a madeleine pan to get something as lovely as this!
I've really gotten into baking with lavender. Super idea to make madeleines with it. They look divine.
They look and sound gorgeous. I've never made madeleines before but hope to some day soon. Cheers, Joe
looks so yummy! haven't had madeleines before, and I want to sample that!
If you find a mini pan here, let me know! I've seen a non-tick Tefal one at Home Stop a long time ago. but it was too shallow.
Seeing the pictures just made me miss the Madeleines that my grandmother used to make. I have to try this honey lavender ones.
Beautiful photo of the lavender. Your madelienes look perfect!
Aww, your madeleines look absolutely perfect. I love the photo of the pastry bag.
I love lavender and have made madeleines with lavender-infused butter in the past. I also use this butter to make lavender tea cakes. Much better than some recipes I've found that have ground lavender in the cakes, ice cream, etc — which lends itself to that soapy taste. Plus, I finally threw out my silicone mold after someone commented on my blog that the madeleines I made were destined for a trashcan (!).
They look gorgeous. Lavender is the next item on my wishlist! :)
Btw, do you know that Arife (the Andheri one) imports and sells Wilton stuff? Perhaps you could check there.
I had called them up, but the guy on the phone wasn't very well informed about what exactly they had in stock! :)
It's right next door, and I didn't have a clue about them selling Wilton stuff! I didn't see anything there on my last visit a few weeks ago. I will go back there and check and let you know!
heheh very wise of you!;)
Such a beautiful post. How I love lavender!
Madeleines sound so civilized and retro! I had pounds and pounds of lavender that I brought back from Lebanon (our garden there) and let them basically sit idle; if I had known you then I would have sent you a pound or so!
awww! just the thought made my day. :)
What timing! I've been wanting to make madeleines for days now, just hadn't decided on a recipe. Love the idea of a lavender-infused butter, though! Thanks for the inspiration!
I've seen Mark Bittman use the Hungarian paprika to make Chicken Paprikash – http://cleanpl8.com/2010/02/06/im-not-worthy-mark-bittman/.
And your honey lavender madeleines sound divine. I have a package of loose lavender buds – originally bought to brew as tea – that I think I might use for this recipe.
They look amazing, delicious and very very cute! Like the Madelin baking tray where did you get if from?
Beautiful blog!! I loved it!!!… I have a blog too! We can share recipes! :)
Oh yummm! Now here's a plan … I'll grow the lavender and you bake with them … okay? ;D
I love this kind of a deal :D pleeeeasseee grow them!
Hey Madalene, I got the madeleine pan from E. Dehillerin in Paris.
oh my god they look delicious!! I wanna bite into them right now!! Can you please make these again in May? and give me one… just one? please… pretty please :$
Oh these are pretty. I've been wanting madeleine molds for ages! Can't wait to get one and try these out. honey and lavender sure is a great combo.
These look spectacular! Love lavender! A suggestion if you have some more of it: lavender panacotta, super yum!
of course silly girl!
Oooh I love that suggestion! Panacotta it is, this weekend!
I have lavender growing in my garden, so I will definitely give these a try… they are absolutely lovely!
These look like the perfect madeleines! My fav flavors too!
Gorgeous! )
I just made the batter for these cookies, and it's sitting in the fridge preparing it's pretty little madeleine hump. I don't know how the cookies are going to be, but if the batter (which I might have tried…) is any indication, they are going to be DELICIOUS!
I've never cooked with lavender. The smell must be wonderful when they are in the oven!
that’s a lovely photo of the finished delicious looking madeleines and thanks also for posting the recipe with metric measurements – it’s always a big help:)
Thank you so all so much! :)
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