Next madeleines or, small French sponges, lightly crunchy outside and fluffy and soft inside. The lavender grows in my garden so I decided to use it and make this herb flavoured cookies. I added fresh fruits what is not very common as usually madeleines do not have any filling. The taste is subtle, good balanced and this is the perfect treat for any tea time afternoon. Enjoy!
18 pieces bigger madeleines or 24 standard sized
- ½ cup + 1 teaspoon (120 g) butter, melted
- 1 tablespoon fresh or dried lavender flowers
- 2 tablespoons (30 ml) lemon juice
- ½ cup minus 1 tablespoon (90 g) sugar
- 3 eggs
- 1 egg yolk
- ½ cup + 2 tablespoons (100 g) all purpose flour
- 6 tablespoons (60 g) almond flour
- 1 ¼ teaspoons baking powder
- pinch of salt
- 100 g blueberries (I used the bigger American type)
- icing sugar for dusting
Melt the butter. Remove from the heat, add lavender and lemon juice. Set aside.
In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder and salt. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.
Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Press 3-4 blueberries into each dough portion if you use the bigger pan (or 2 blueberries if you use the standard/small pan). Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack.
Dust with icing sugar before serving.
Tags: blueberry, lavender, lemon.