Description
These Blueberry Lavender Madeleines are what French dreams are made of – delicate, buttery shells with a perfect hump and just the right hint of floral sweetness.
Ingredients
Scale
- 10 tablespoons (140g) unsalted butter, plus extra for greasing
- 2 large eggs, at room temperature
- 2/3 cup (135g) granulated sugar
- 1 tablespoon culinary-grade dried lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey
- 3/4 cup (110g) fresh blueberries
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Instructions
- Combine sugar and lavender in a food processor; pulse for 30 seconds until lavender is finely ground and incorporated.
- Brown butter in a saucepan over medium heat until amber and nutty; remove from heat and stir in honey. Let cool slightly.
- Beat eggs and lavender sugar for 4-5 minutes until pale and thick. Fold in vanilla and almond extracts, and lemon zest.
- Whisk together flour, baking powder, and salt in a separate bowl; fold into egg mixture until just combined.
- Mix a small portion of batter with the cooled brown butter, then fold back into the main batter. Gently fold in blueberries.
- Cover and refrigerate for at least 1 hour, preferably 2-3 hours.
- Preheat oven to 375°F (190°C). Grease and flour madeleine pan, then chill for 10 minutes.
- Fill molds 3/4 full with chilled batter. Bake for 10-12 minutes until edges are golden and centers spring back.
- Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar just before serving.