Madeleines – these small French cookies shaped as shells recently landed here often. Why? They are easy in preparing, require only short baking and are tasty. Moreover – endless possibility of flavours inspires me to create new and new. Today version is lavender and black currant. In the place I live in currants are very hard to find so I used French currant liqueur Creme de Cassis. You may add currant juice instead of. Lavender takes over the taste however somewhere appears the currants flavour too. Enjoy!
20 pieces bigger madeleines or 30 standard sized
- ½ cup + 1 teaspoon (120 g) butter, melted
- 2 tablespoons (30 ml) Creme de Cassis liqueur
- ½ cup 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
- 1 ½ tablespoons dried edible lavender
Melt the butter. Remove from the heat, add liqueur. 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, salt and lavender. 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. 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. Before serving you may pour icing over or dust with icing sugar.
Tags: almonds, blackcurrant, lavender.