Honey Lavender Madeleines
Adapted from a David Lebovitz's Lemon-Glazed Madeleines. Makes 24 cookies.
Ingredients
Cooking Instructions
step 1
Melt the Unsalted Butter (1/2 cup) and allow it to come to room temperature.
step 2
Whip the Eggland's Best Classic Eggs (3), Honey (3 Tbsp), and Granulated Sugar (1/2 cup) together with an electric mixer until smooth and thick, about 5 minutes. The mixture should turn into an opaque light yellow color with a creamy texture.
step 3
In a separate bowl, sift together the All-Purpose Flour (1 1/4 cups), Salt (1/4 tsp), and Baking Powder (1 tsp).
step 4
Very gently fold in spoonfuls of the flour until it’s incorporated.
step 5
Stir the 1 Tbsp of zest and 1 tsp of juice from Lemons (2), Dried Lavender Bulbs (2 tsp) and Vanilla Extract (2 tsp) into the cooled butter.
step 6
Gradually dribble the butter into the batter and fold it in with a spatula as you go along, just until the butter is incorporated. Cover and chill the batter for an hour.
step 7
When you’re ready to bake the madeleines, preheat the oven to 400 degrees F (200 degrees C) and prepare the mold by spraying it with baking spray.
step 8
Spoon the batter into the molds 3/4 of the way full without spreading the batter around. Bake for 7-9 minutes in the upper third part of the oven. The madeleines are done when they are golden and slightly firm to the touch.
step 9
Let the madeleines cool on a wire rack while you prepare the glaze. In a bowl, whisk together the Powdered Confectioners Sugar (1 cup), Milk (1 Tbsp), 1 Tbsp of Lemon Zest, Dried Lavender Bulbs (1/2 tsp) and 1 Tbsp of Lemon Juice.
step 10
When the madeleines are cool, gently dip the front sides into the glaze and return to the wire rack to firm. Serve immediately or store in an airtight container on the counter for up to two days.
