I am lucky to not be tempted by shopping malls and binge buying when I am feeling under the weather. Retail therapy isn't my cup of tea. Instead, I gravitate toward sweets and candies. It may add to my waist line but it doesn't deplete my bank account so I am willing to live with this bad habit. Lately, I am been dealing with toxic people and I have been doing my best to stay away from all dealings with them, which means extracting people who also associate with them. All in all it is a bad combination. But, I'll tell you what I've discovered is a wonderful combination– lemons & lavender. This couple dances and twirls on your tastebuds - the duo is sure to leave your belly happy and your mood improved.
RECIPE: You'll need a nonstick madeleine pan for this small batch recipe. Glaze recipe from Free Eats.
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon of salt
- 2 large eggs, room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
- 1/2 stick of unsalted butter
- 1/2 teaspoon of baking powder
- 1 tablespoon fresh lemon juice
- 1 tablespoon of lemon zest
- 1 1/4 cup confectioners' sugar
- 1 tablespoons of dried culinary lavender
- 1/3 cup of milk
- Melt butter, then set aside to cool. Preheat oven to 375.
- Prepare the madeleine pan by brushing melted butter into the molds with a pastry brush. Then dust the molds with flour, tap to rid excess flour.
- Combine eggs, sugar, and salt with a standing mixer with a whisk attachment. Beat on medium-high speed until thick and pale. This can take around 5 minutes. Combine the flour and baking powder in a small bowl.
- Beat in the vanilla and almond extracts. On a low speed sprinkle in the flour mixture until combined.
- With a spatula fold in the lemon juice, lemon zest, and melted butter. Once combined use a tablespoon to place the batter in to the molds. One mold may use 2 or more tablespoons of batter.
- Bake for 8-12 minutes or until the tops of the madeleines spring back when touched. Transfer the madeleines to a wire rack to cool by inverting the pan. Let cool for 10 minutes.
- To make the glaze, bring the milk and lavender to a boil in a small saucepan. Remove from heat and allow to sit for 10 minutes then strain the lavender buds. Stir in the confectioner's sugar until smooth.
- Dip or brush the madeleine with the glaze and allow to set.