The lovely team at Bird Pick Tea sent SideChef a few pouches of tea to play with and develop recipes, including matcha green tea powder, lavender tea, and genmaicha. I promptly pounced on the matcha, and am contemplating a plan for the rich and smoky genmaicha. They also included a sweet little jar of honey with richly floral flavors that shine through in a cup of tea, and also play very nicely with the lemon/lavender/butter flavors in these madeleines.
While I absolutely recommend ordering direct from Bird Pick (the quality is outstanding), you could of course use what you can find locally. However, I’ve found that culinary lavender can be a challenge to locate, and I greatly prefer using the tea-style lavender in baked goods to the powdered version of lavender. It’s worth ordering, and then you can brew a pot of lavender tea to enjoy with the cookies before bedtime for a lusciously cozy treat.
Start by melting 1/2 cup unsalted butter in the microwave, and set it aside to let it cool while you work on the batter.
Juice and zest both your lemons. Keep the juice in a jar or a cup and sweep the zest to the side of your cutting board until you need them in a few steps.
Whip the eggs, honey, and sugar together. It’s easiest to do this in a stand mixer as you’ll need to let it go for about 5 minutes to get the right texture and consistency (you’re aiming for a creamy pale yellow mixture that’s slightly thickened), but if all you have is a hand mixer, that’ll work!
In a separate bowl, whisk the flour, baking powder, and salt together.
Next, very gently fold the flour mixture into the egg mixture. Do just a little bit at a time (a heaping spoonful is just right). It’s okay if you still see little traces of flour at this step (you’ll continue to mix when you add in the butter).
Speaking of butter, it should be about room temp by now. It’s time to stir in the crushed lavender, vanilla, and lemon juice + zest! This will smell heavenly.
This step is straight from David Lebovitz: dribble the butter into the batter and again, gently fold it in until it’s just incorporated. It’s very important not to overmix this batter. When this step is done, cover the batter with plastic wrap and pop it in the fridge to chill for about an hour.
Scoop spoonfuls of batter into the madeleine mold and let it settle – no need to spread it around. Place the tray in a 400 degree oven and let them bake for 7-9 minutes, or until they are beginning to turn golden and are just firm to the touch.
Transfer the madeleines to a wire rack to cool off while you mix up the glaze. When they’re totally cooled, dip them in the glaze and then let them firm up on the wire rack before eating or storing them.
- ½ cup unsalted butter
- 1 tbsp lemon zest (you'll need two large lemons total for the recipe)
- 1 tsp lemon juice
- 3 eggs
- 3 tbsp. honey
- ½ cup sugar
- 1¼ cup flour
- scant ¼ tsp salt
- 1 tsp baking powder
- 2 tsp lavender tea, lightly crushed with the back of a knife
- 2 tsp. vanilla extract
- LAVENDER LEMON GLAZE:
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1 cup powdered sugar
- 1 tbsp. milk
- ½ tsp lavender tea, lightly crushed with the back of a knife
- Melt the butter in the microwave and allow it to come to room temperature.
- Zest and juice the lemons. Measure out and set aside 1 tbsp zest and 1 tsp juice for the batter, plus 1 tbsp. juice and 1 tbsp. zest for the glaze.
- Whip the eggs, honey, and sugar together with an electric mixer until smooth and thick, about 5 minutes on a moderate speed.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Very gently fold spoonfuls of the flour into the egg mixture until it’s just incorporated. Do not overmix.
- Stir the lemon zest, lemon juice, lavender, and vanilla into the cooled butter.
- Gradually dribble the butter into the batter and fold in with a spatula, until the butter is just incorporated. Be careful not to overmix the batter.
- Cover the batter and place it in the fridge to chill for an hour.
- When you’re ready to bake the madeleines, preheat the oven to 400 degrees and prepare the mold by spraying it with baking spray.
- Spoon the batter into the molds ¾ of the way full without spreading the batter around. Bake for 7-9 minutes in the upper third of the oven. The madeleines are done when they are golden and slightly firm to the touch.
- Transfer the madeleines to a wire rack to cool while you prepare the glaze.
- In a bowl, whisk together the powdered sugar, milk, zest, lavender, and juice.
- When the madeleines are cool, gently dip the front sides into the glaze and return to the wire rack to firm up, then serve right away or store in an airtight container for up to 3 days.