Pretty! Oh so pretty! What is it about baking a French classic such as a Madeleine that brings so much joy?
Is it because of the light and fluffy texture that melts in your mouth? The fact that it has a unique pan to create those special ridges in the seashell like shape? The small batch of batter that creates little treasures enough to share at tea time or for a sweet after dinner dessert? I would have to say all the above and so many more reasons.
These (almost) guilt-free individual cakes seem to be made especially for you. It is hard to resist muttering the ‘Just one’ comment that comes from your lips as you pinch one with your pointer finger and thumb.
Honestly at the time I did debate purchasing the specialized pan to make madeleines but happily justified it when I located some much coveted storage space in the baking cupboard. I am so glad I made the initial investment at the time and have to admit that I did purchase a 2nd pan in order to make more of these at one time. What is one more baking pan? Really? (insert eye roll from Hubby here).
For me the attraction to baking is the simplicity of the basic ingredients being transformed into something extra special. The technique, love and your own extra something special touch that you add along the way is what makes the transformation complete.
I knew these were on point when I was snapping the photos in the early morning light and my daughter had only made it half way down the stairs when she could not help but exclaim her delight. Now I know what you are thinking ‘What kid would not shout out with glee upon glancing upon a plateful of baked goodies?’ True. You have to understand though that since I have been on a dessert baking stretch lately she has been surrounded by a variety of choices and her criticism has reached an all new level. She is not easily impressed by all that is set before her.
I did have a moment of envy though. What a wonderful environment to grow up in. Sleepily heading down the stairs with a stuffed animal tucked beneath an arm and eyes finally coming to focus and finding these. The memories of creating something special is one of the perks of doing what I love that you just can’t measure. Sadly I did have to go into Mom mode though and pinky promise that although she could not have one for breakfast there would be one set aside just for her after dinner later that night. Okay, it is not all roses but it is pretty damn close.
Finding out what your passion is and having those around you to support it is something I hope you all are able to find.
- 2/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp dried French blue lavender
- 1/2 lemon zested and juiced
- 1/3 cup sugar
- 2 tsp vanilla
- 2 eggs room temperature
- 1/2 cup melted butter
- 1 Tbsp honey
- 3/4 cup icing sugar
- 1/4 tsp dried French blue lavender crushed
- 1/2 lemon zested & juiced
Preheat oven to 375 degrees. Prepare madeleine pan by greasing each mold with room temperature butter.
In a large bowl whisk together the flour, baking power & salt. Set aside.
Crush the dried French blue lavender. lemon zest & sugar with a mortal & pastel until the buds are broken apart. In a medium bowl add the contents along with the vanilla, lemon juice, eggs & melted butter and whisk together.
Add the wet ingredients to the dry ingredients & stir by hand until combined.
Spoon about 2 tablespoons of the batter into each of the pan molds until they are 3/4 full.
Place the filled madeleine pan in the oven and bake for 12 -15 minutes or until golden brown around the edges.
Remove from heat & let cool on a rack for about 10 minutes. Remove them from them pan to let cool completely.
In a small sauce pan add the honey, icing sugar, crushed French blue lavender, lemon zest and juice over medium low heat. Once it is slightly warmed, whisk the mixture until smooth.
Using a pastry brush coat the shell ridged side of each cooled madeleine. Let dry for about 30 minutes. Serve immediately or store in an airtight container.
Only use lavender that is for cooking/culinary use.