I’ve been on a bit of a brown butter kick. Seriously though, everything should be made with brown butter because it makes everything taste phenomenal. Come on, try and tell me you don’t just love when a recipe uses brown butter. And brown butter with lavender, it’s the new power couple.
Last year, I was on a silent lavender mission. I wanted to use lavender in my recipes, but I wanted to grow my own lavender because I’m a glutton for hard work that ultimately leads to huge disappointment. I killed both lavender plants before they could bloom anything. I mean, those poor plants didn’t even stand a chance. After that, I decided to order dried lavender online, but you know I hate making you order ingredients online unless I think it is absolutely necessary and I didn’t feel that way just yet. But then, I was shopping at The World Market in Bed Bath and Beyond a few weeks ago and saw they had food grade dried lavender on sale!! After that, I also saw it in a few grocery stores. So, of course, I picked up a few (It was like $1.99 for 2oz of dried lavender at The World Market which isn’t bad at all).
Hopefully, you have a World Market near you or your local grocery store also carries lavender. Otherwise, you might have to go to a specialty store or amazon.com. If you simply can’t get your hands on lavender, don’t worry, these madeleines are pretty amazing without it.
Now, my father kinda hates that I am a food blogger because he says I ruin perfectly good food by putting weird things in it. You know what, he still ate these madeleines. He swore it was because he was starving, but man, he had four of them. Four! Then I saw him sneaking around the kitchen to see if there were any more (there weren’t because everyone gobbled them up as soon as I was finished my photographs.)
You’ve got to try them to fully comprehend why they are so darn incredible.
- 11 tablespoons unsalted butter
- 1 tablespoon dried lavender
- ⅔ cups sugar
- 1 cup all purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs (room temperature preferrable)
- 1 teaspoon vanilla extract
- Place the butter in a saucepan and heat on medium until completely melted. Allow the butter to continue to cook, stirring on occasion until it turns brown and begins to give off a nice nutty scent. Remove from heat and add the lavender. Allow it to rest for about 10 minutes. Strain out the lavender (you can reserve the lavender in an airtight container in the refrigerator for a few days to use in other cooking or to infuse more butter). For a more intense lavender flavor, you may keep half the lavender in the butter (any more would make the madeleines too floral)
- In a large bowl, mix together the sugar, flour, salt, and baking powder together. set aside.
- In a small bowl, beat the eggs and add in the vanillla.
- Add the egg mixture into the flour and mix until just combined. Add in the butter and mix until just combined. It may not seem as though the butter will want to incorporate, but keep working at it.
- Rest the batter in the refrigerator for at least 30 minutes (you can allow it to sit in the refrigerator up to 8 hours, or overnight if needed). Grease and flour your madeleine pan and store in the freezer until ready to fill.
- Preheat the oven to 350 degrees F. Fill each madeleine mold with the batter and bake for 14 - 16 minutes turning halfway through baking. The edges should be a nice golden brown and the madeleines should spring back when you gnelty push down on them.