Lovely madeleines with a subtle flavor of lavender, lemon, and honey. Wrapped in a small plastic pouch, they make a perfect edible gift for your loved ones.
I can’t believe that our wedding is already behind us. It was a perfect magic day. We feel blessed and we still are full of stars in the eyes. We didn’t have time to look at the photos yet, as we were on the road again straight after the two-days wedding. We are now on the west coast of France and are heading south tomorrow. Right now it seems like a beautiful dream that happened in real life. As soon as I am back in Chicago I will tell you everything about the wedding in a new episode of My life as a foodie in Chicago, with lots of photos of course: the bride, the groom, the venue and the wedding cake!
In the meantime, let me share with you a sneak preview of this marvelous day through a little edible treat I had prepared for our guests. In France, we usually place on the wedding table a small pouch of dragées – sugar covered almonds – for each single guest. Finding dragées really boring, I wanted something special. It didn’t take me long to come up with the idea of madeleines. I have always had this little thing for madeleines: they are sweet, tiny, with an adorable little bump. Plus you can add almost any flavor of your choice. On the blog, you can find my Orange flower water madeleines, the Chocolate dipped madeleines with pistachios and even the Lemon madeleines used in the Madeleines strawberry charlotte cake.
For our wedding guests, I wanted a brand new madeleine recipe that would match our Midsummer theme with lots of flowers. I chose lavender, as they evoke summer, France, and as I already had lavender in my wedding bouquet. I used lavender before in my recipes, such as the Honey lavender cheesecake (a must try, so flavorful!) and the Blackberry lavender Vouvray cocktail that I posted last week the day before the wedding. In madeleines, it was new to me!
I worked on a lavender madeleines recipe a little while ago in Chicago, trying to find the perfect one for our guests at the wedding. Fresh madeleines are always very delicate and do not keep their moist texture long if you do not use any additive in the recipe, which I of course refused to use as well. To be tasty, they had to be baked the closest to the wedding date, preferably the wedding day in order to give our guests a couple of days to eat them fresh. Having all this in mind and with all the wedding preparations, I understood I would not have the time to bake myself the 300 madeleines needed for this huge occasion.
Instead, I contacted Emeline, a friend of mine and professional baker for Les Gâteaux de Sweet Mama, who happen to live a few miles away from the wedding venue. I couldn’t have dreamed better! If you do not know her yet, just check her baking masterpieces on her Instagram. Young mom of four, Emeline has been crazy about baking for years and learned everything from her own mom who long time ago ran an American bakery in Los Angeles.
She trusted me and accepted to bake the lavender madeleines according to my recipe, so that my guests could really taste a Del’s cooking twist recipe in real life. I will share a few photos later, but for now I leave you with the authentic recipe I crafted especially for the wedding. If you were one of our guests at the wedding, here’s the recipe of the lavender honey madeleines you were lucky to taste. For the others, it’s my little gift for you and I am happy to count you as our e-guests at our wedding!
- 2 large eggs
- 80g (3 oz) caster sugar
- 2 tbsp honey
- 100g (3 ½ oz) all-purpose flour
- ½ lemon, zest only
- 1 tsp fresh lemon juice
- 3 tsp lavender exract
- 2 tsp dry lavender flowers
- ¾ tsp baking powder
- 100g (3½oz) butter, melted and cooled slightly
- 1 tsp melted butter for the madeleines tray
- For the madeleines: preheat the oven to 400 F (200 C). Brush the madeleine tray with melted butter or cooking spray, and shake in a little flour to coat, tapping out the excess.
- Whisk together the eggs and the sugar in a bowl until frothy. Add the melted butter, honey, lemon juice and zest, and flour with baking powder. Incorporate the dry lavender flowers, and stir well.
- Let sit for 20 minutes before carefully pouring into the prepared madeleine tray.
- Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.