Lavender Madeleines

My younger sister returned from Tasmania Australia last week. She brought some lavender from Bridestowe for us. When I was in Tasmania some 10 years ago, I didn't know about lavenders, nor was it so popular else where in Australia too! Now, it's so popular and common and even used for baking! Well, I actually got some from PH some weeks ago, so I decided to use them first before using those from Tasmania.

The smell of lavender was really powering. It was exactly like those smell from bath foam, or potpourri. I didn't have doubt about its smell and its taste until I saw the post from HHB about eating lavenders. I quote "Since this is the first time I have tasted lavender, I have yet to acquire the taste for it. I don't dislike it, neither have I fallen in love with it." I think I had to agree with her about this though. The smell of the madeleines from the oven was really nice, but eating and biting into the lavender, does have some bitter taste. Not sure if I had put a little too much? Otherwise, I really like the smell...though not yet the taste! Fortunately, the buttery taste of the madeleines made up for it.



Can't help but to showcase my Homemade Vanilla Ice-Cream again. :p



Recipe for Lavender Madeleines extracted from Tartelette.
Makes approx. 30pcs based on the mould from Daiso.

Ingredients
71g Unsalted butter
1 Tbsp Edible lavender
94g Plain flour
½tsp Baking powder
Pinch of salt
60g Granulated sugar
Grated zest of half a lemon
2 large eggs
1 Tbsp Honey
2 Tsp Vanilla extract

Method:
1. Melt the butter with the lavender and let sit for 10 minutes to infuse. Strain but keep half of the lavender in with butter, or discard the whole amount. (I kept the whole lavender thinking not to waste it, but found biting into it a bit bitter. Should have kept half only.)
2. Sift the flour, baking powder and salt together.
3. Beat the eggs, sugar and lemon zest until pale and thick, about 3 minutes.
4. Add the honey and vanilla and beat for one minute more.
5. Using a rubber spatula, fold the flour mixture into the eggs batter carefully. Fold in the butter.
6. Preheat the oven to 190C (170C for fan oven).
7. Butter and flour your madeleines molds and divide the batter evenly. Bake for between 10-12 minutes until they are golden brown.

12 comments:

Elyse said...
March 28, 2009 at 12:22 AM

These lavender madeleine looks delicious!! What a fabulous flavor to add to such a sweet cookie. Good job to your sis for bringing the lavender back to you!

Kitchen Corner said...
March 28, 2009 at 2:53 PM

Hey Jane, you've nicely pack the madeleine! Looks very pretty gift. I think I want to try your homemade vanilla ice cream later. Can I use vanilla extract if I don't have vanilla stick? How many teaspoon for 500ml cream?

Passionate About Baking said...
March 28, 2009 at 3:53 PM

Hi Elyse,
Yep, fortunately my sister bought the lavenders for me, so that I can start to use them to bake. I really like the fragrance of the lavender baking in the oven.

Hi Grace,
Yah, it took me quite a while to come up with wrapping this way. Quite lost at first. For the vanilla ice cream, I would think you can try 1 to 1 1/4tsp of vanilla extract for 500ml of cream. The original recipe uses 2tbsp of vanilla extract for 4 cups of creams. I'm not sure how much is one cup of cream...check out this website: http://www.recipetips.com/recipe-cards/t--2556/homemade-ice-cream-vanilla-custard.asp.

thecoffeesnob said...
March 28, 2009 at 7:02 PM

Hey Jane :) Lavender does seem to be really popular these days. They remind me too much of scented soap bars, which i'm not a big fan of, to try that out. Your madeleines look really perfect though!

Passionate About Baking said...
March 29, 2009 at 7:52 AM

Hi Laureen,
Yes, Lavender is popular now. I like lavenders in bath, but just wanted to try them out in baking. Well, I've no regrets though! :p

The Sweetylicious said...
December 20, 2010 at 11:30 PM

Hi Jane, do you know where else to get the madeleine pan? coz daiso dont have it anymore ): ):

The Sweetylicious said...
December 20, 2010 at 11:30 PM

Hi Jane, do you know where else to get the madeleine pan? coz daiso dont have it anymore ): ):

Passionate About Baking said...
December 21, 2010 at 10:00 AM

Hi Jasmine,
There are two types in Daiso. One is the stainless steel mould. The other is the silicone. You can get the silicon ones. Otherwise, you can get it from Phoon Huat. But it's pricer in PH. Hope this helps.

The Sweetylicious said...
December 22, 2010 at 6:54 PM

Hi Jane (: nah, they dont have it ): ): i'll wait till they have the stck again. thank you! (:

The Sweetylicious said...
May 19, 2011 at 5:49 PM

Hi Jane (: nah, they dont have it ): ): i'll wait till they have the stck again. thank you! (:

The Sweetylicious said...
May 19, 2011 at 5:49 PM

Hi Jane, do you know where else to get the madeleine pan? coz daiso dont have it anymore ): ):

Passionate About Baking said...
May 19, 2011 at 5:49 PM

Hi Laureen,
Yes, Lavender is popular now. I like lavenders in bath, but just wanted to try them out in baking. Well, I've no regrets though! :p

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