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The French Dilemma and Lavender Madeleines

Madeleines cooling near flowers
I’ve always wished that I was just a little more French than I already am.

Madeleine Tin
Maybe it’s all the Madeline books I was read as a child. Or maybe it’s just in my blood.

Madeleine out of tin
Regardless of the reason, there’s a certain unkempt perfection that I adore about everything French. Like the cobblestone streets of Paris, or the often relaxed fold of the crust of a galette. While I aspire to this, it’s something I’ll never accomplish. I’m a little more unkempt and a lot less perfection

Empty Madeleine Tin
c’est la vie.

Madeleine Resting on Cup
I’ll have to settle with admiration, imitation, et la persistance – in the form of food. These Lavender Madeleines are a good start, with their beautiful, golden shell exterior and their soft, spongy texture.

One Madeleine
Finish them off with a delicate dusting of icing sugar and a hint of culinary lavender for an oh, so French treat.

Lavender Madeleines
Makes 12

¾ cup all-purpose flour
Pinch of salt
¼ teaspoon baking soda
2 large eggs
½ cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon culinary lavender, finely chopped
¼ cup butter, melted
Icing sugar, lavender, to serve

1. Whisk together the flour, salt, and baking soda; set aside.

2. Using an electric mixer, beat eggs and sugar until light and creamy in colour, about 2 minutes. Add vanilla and lavender and mix. Fold in dry ingredients, using a rubber spatula, and then once fully incorporated stir in melted butter. Cover, and refrigerate for 2 hours.

3. Preheat oven to 375 degrees Fahrenheit and generously butter a madeleine pan. Sprinkle pan with flour and tap out any excess. Spoon the batter into moulds and bake for 12-14 minutes, or until the madeleines are golden and spring back when touched. Invert them onto a rack to cool, and sprinkle with icing sugar and lavender prior to serving.


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