Earl Grey & Lavender Madeleines

We were going to make a classic madeleine today… but we had no lemons. So we were forced to make something a little more exciting, so opted for this delicious but delicate flavour combination.

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We went for a combination of earl grey tea and freshly picked lavender from the garden, we think these flavours work really well together, nice and light which perfectly complements the fluffy madeleines. 

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Once you’ve made your madeleine batter it’s important to let it rest for a while in the fridge (like you might do with pancake batter). After about half an hour to an hour, spoon into the madeleine tins, which should be greased with butter and dusted with flour for easy removal once baked. If you don’t have a madeleine tin, don’t worry! You can bake them in a cupcake tray, they just won’t look like the traditional madeleine.

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If you grease and dust your tray well enough, they should just pop out the tin when you get them out of the oven! Look at the perfect dome on these lot! So light and fluffy!!

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Once baked, we dusted ours with a little icing sugar, there’s no need for any fancy decoration or icing with these classic french treats!

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Earl Grey & Lavender Madeleines
Delicate madeleines flavoured with a hint of lavender and earl grey tea
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Ingredients
  1. 100g caster
  2. 2 eggs
  3. 100g butter, melted
  4. 100g plain flour
  5. 3/4 tsp baking powder
  6. 1 tbsp loose earl grey tea
  7. 1 tbsp fresh lavender
Instructions
  1. Whisk together the eggs and the sugar in a bowl until pale and frothy.
  2. Lightly whisk in the remaining ingredients. Leave to stand for at least 30-60mins in the fridge, over night is best
  3. Grease the madeleine tray with a little melted butter butter then shake in some flour to coat and tapping out the excess.
  4. Spoon the rested mixture evenly into each hole of the tray.
  5. Bake for 8-10 minutes at 200 degrees (180C fan), or until the madeleines have domed and are a golden brown colour.
  6. Allow to cool slightly and dust with icing sugar, they are definitely best eaten fresh!!
Baking a Mess http://www.bakingamess.co.uk/
 
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We have plans to try out savoury madeleines (parmesan and rosemary… yes please) so keep your eyes peeled for those on the blog. A savoury batter is made quite differently to the classic variety so it will be interesting to see how they compare!

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