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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