To be honest, I have never made anything lavender flavored. I’ve never really been into floral flavors just because they usually smell better than they taste, you know? But my soon-to-be cousin, Ashley, had her bridal shower this past Sunday and I was beyond excited when she asked if I would make some madeleines!
Ashley loves lilac/lavender colored things. At our first bridesmaids get together, she wore a lavender-colored dress. Our bridesmaid dresses are lilac. I’m sure there will be pretty purple accents all over the wedding venue. So I knew what flavor these madeleines were going to be ask soon as she asked. Lavender. ♥
If you choose the extract route, these madeleines are pretty simple. I wasn’t able to try making them with buds to know the difference, but if I was going to make them that way, I think I would melt the butter in a small saucepan on the stove (as opposed to melting it in the microwave) and add about a tablespoon of buds while the butter is melting. That way the flavor would magically transfer to the butter.
In my head these were decorated with glaze and a single lavender bud on the center of each madeleine, but if you don’t have those, you absolutely have to use purple sprinkles.
- 2/3 cup granulated sugar
- 3 large eggs
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 cup butter melted and cooled
- 1/2 tsp lavender extract from Sur La Table
- powdered sugar for garnish
- 1 cup powdered sugar
- 4 tbsp milk or cream
- 1/2 tsp lavender extract
- purple sprinkles or lavender buds
- Preheat oven to 350 degrees and spray two madeleine pans with non-stick spray.
- Place butter in a microwave safe dish and microwave in 30 second intervals until completely melted. Set aside to cool.
- Combine sugar and eggs in a bowl and mix on medium-low speed using an electric hand-held mixer. Mix well until slightly foamy. Next, add flour and baking soda, and mix until combined. Then add melted butter and lavender extract.
- Add about one tablespoon of batter to each of the shell-shaped cavities on the madeleine pans. Bake for 8-10 minutes, or until edges are golden brown and the tops of the madeleines no longer jiggle.
- Let the madeleines cool in the pans for a few minutes, then gently remove them from the pans with a knife and let them finish cooling on a wire rack.
- Combine all ingredients in a bowl and whisk until smooth. Drizzle a little glaze on each madeleine, or dip them in the glaze. Sprinkle with purple sprinkles or place a lavender bud on each madeleine.