Lavender Madeleines

Today kicks off one of my favorite events of the year, Spring Sweets Week. Winter has definitely overstayed it's welcome this year and nothing helps lift your spirits like bright spring flavors!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product from sponsor companies to help in the creation of my recipes.  All opinions are mine alone.

I've been working on my madeleine making skills for a few years now.  When I saw the extract pastes that Taylor & Colledge sent for us to use in our recipes I thought a lavender one with a vanilla glaze would be lovely.

The most important thing about madeleines is that you make sure to beat them for long enough, until the dough 'ribbons" and to chill them for long enough.  My first test pan of 6 I baked after 60 minutes chilling time and they did not get the classic hump.

The second try they'd been chilling for two hours and look at how beautifully puffy they turned out! They are amazing plain, but I dusted a few with powdered sugar and those were good too.

But I couldn't get that glaze idea out of my head!  I went ahead and dipped the madeleines on an angle and then sprinkled them with some sanding sugar in spring colors.

Everything just works so well together, the lavender base with the touch of Selefina cinnamon, the not super sweet vanilla bean extract glaze, and then the festively colored sugar.

Thank you Selefina Spices and Taylor & Colledge for sponsoring Spring Sweets Week! Be sure to check out the recipes from the other talented bloggers being shared all week long!

Lavender Madeleines

Author: Jolene's Recipe Journal

Ingredients

• 1/2 stick butter + 3T for coating the pans
• 2 eggs
• 2 teaspoons Taylor & Colledge lavender extract paste
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon Selefina cinnamon
  

• 1/4 cup powdered sugar for dusting (optional)
• Sanding sugar (optional)

 

Glaze (optional)

• 1 teaspoon Taylor & Colledge vanilla bean extract paste
• 1/2 cup confectioner's sugar
• 1 to 2 Tablespoons water

Instructions

1. In a small saucepan, melt 4 tablespoons of butter. Set aside. Beat eggs, lavender extract paste and salt on high speed with electric mixer until light. I like to use the whisk attachment.
2. Add the sugar slowly in a steady stream, beating continually. Continue to beat on high speed until mixture is thick and pale, and ribbons form, about 5 to 8 minutes. Sift together flour, baking powder and cinnamon and fold into egg mixture in 3 additions.
3. Fold the melted butter quickly but gently into the batter. Let the batter rest for ar least 2 hours.
4. Heat oven to 375º. Melt 3 tablespoons of butter. Using a silicone brush, coat the Madeleine molds. Divide batter evenly among indentations in the Madeleine pans, filling to about 3/4 full.
5. Bake 8 to 10 minutes or until golden and they spring back slightly when pressed. Move to a wire rack and let them cool completely.
6. Enjoy as is, dust with powdered sugar or make glaze and decorate with sanding sugar

For the glaze

1. Combine vanilla bean extract paste, 1/2 cup powdered sugar, and 1 to 2 Tablespoons of water to desired consistency. Dip half the madeleine into glaze, let excess run off. Place on rack or parchment paper and sprinkle on sanding sugar if desired.

Recommended Products:

2 pack Madeleine Pans

Taylor & Colledge Lavender Extract Paste

Silicone brush set

Other recipes you may enjoy:

Key Lime Icebox Cake

Apple Cider Tea Madeleines

lavender, Madeleine, cookies

Dessert, breakfast, brunch

American

 

Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D's Books and Cooks! The sun is shining, the weather is getting warmer, and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages!

Monday #SpringSweetsWeek Recipes

Blackberry Lavender Cake by Hezzi-D's Books and Cooks

Color Changing Eggless Blood Orange Jello Cake by Magical Ingredients

Easy Glazed Lemon Ginger Scones by Blogghetti

Easy Mini Cheesecakes by Art of Natural Living

Funfetti Conchas by Karen's Kitchen Stories

Mint Chocolate Chip Ice Cream by Kate's Recipe Box

Key Lime Bars by Jen Around the World

Key Lime Coconut Thumbprints by A Kitchen Hoor's Adventures

Lavender Linzer Cookies with Kumquat Marmalade by The Spiffy Cookie

Lavender Madeleines by Jolene's Recipe Journal

Lemon Blueberry Upside Down Cake by Cheese Curd In Paradise

Lemon Carrot Loaf Cake by Sweet Beginnings

Lemon Lime Dessert Crepes by Cindy's Recipes and Writings

Lime Pink Peppercorn Cookies by That Recipe