Practically Perfect in Every Way (Chamomile, Lavender, Lemon & Honey Madeleines)


As you know, I have recently become pretty obsessed with Madeleines. So when I hosted a high tea last week I decided it was time to pull out that Madeleine pan once again. To keep with the tea theme, I thought why not infuse these cake/cookie hybrids with some of my favorite teas!? I have to say they turned out delicious and were the perfect accompaniment to our afternoon tea!

Chamomile, Lavender, Lemon and Honey Madeleines
























Ingredients
2 Eggs
1/2 tsp Vanilla Extract
1 tsp Lemon Zest
1 Tbsp Honey
1 Heaping Cup Sugar
3/4 Cup Cake Flour
1 Cup Butter Melted
1 1/2 tsp Chamomile Tea (loose)
1/2 tsp Lavender (loose)

Glaze
1 1/2 Cup Confectioners Sugar
1 Tbsp Lemon Juice
1 tsp Lemon Zest
Water as Needed

Directions:
Place the butter, chamomile tea, and lavender into a small saucepan over low heat. Melt the butter and allow the tea and lavender to steep in butter. Set aside. Whisk together the eggs, vanilla, lemon zest and sugar until the mixture becomes pale and thick (about 3-5 minutes). Sift the flour over the egg and sugar mixture. Fold the flour into the batter using a wooden spoon. Pour the butter over a wire sieve. Don’t worry if there are still bits in the butter that is what makes it taste so yummy! Fold the butter into the batter until it is fully combined – do not over mix. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour or up to 6. Meanwhile, make your glaze. Combine the confectioners sugar, lemon juice, and zest. Mix until smooth and thin, but not runny. Preheat the oven to 425. Lightly spray your madeleine pan and fill 3/4 with batter. Bake for 7-10 minutes or until the edges are golden brown. Allow them to stay in the pan for at least a couple of minutes before removing from the pan. Place them on a cooling rack – shell side up. When they are fully cooled pour the glaze over the madeleines. Sprinkle lavender over them and serve!

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