One of the first recipes that I published on Linden & Lavender was Lemon Spelt Madeleines with Seasonal Poached Pears and Rose Crème Anglaise. I thought it was a masterpiece, that it would go viral and supportive family members would run out to purchase the obscure madeleine molds. Needless to say, I was shocked when no one commented and there was very little response to the recipe. How little I knew about blogging, marketing and food photography in 2016! I’m pleased to say that I have come a long way since that time (but there is a long way to go). I am still learning and challenging myself weekly. Admittedly, I do get distracted by new things which probably slows down my progress but I know it is not a race in which there is any winner. I’m working against myself but more importantly, for myself. Did I mention I’m that I picked up weaving and that I’m obsessed with gardening?! This is what keeps me working late into the night. The lack of sleep feels worth it if I get the opportunity to create. Is there anything that you’ve been wanting try try or explore outside of your full-time job? I’ve just started diving into these curiosities instead of thinking to myself “one day, when I have more time...” because life is for living now.
Here I present my second madeleine recipe. It is quite toned down from the original but still made with spelt flour which, I tend to prefer. Lavender and lemon made for a lovely spring combination which I couldn’t resist. Of course, you can skip the sauce altogether to reduce the time in the kitchen. These beautiful little seashells are supposed to be served warm so make the batter up ahead of time and then cook when needed. I have two madeleine molds so I bake all 24 at the same time if I’m making them for a group.
Another motivation for baking madeleines is that my pregnancy app has informed me that my baby is now the size of a tray of madeleines! I couldn’t resist some madeleine-belly photos. I think the sizing is off though! Scroll to the end to see.
Lemon Spelt Flour Madeleines with Warm Lavender Glaze
Makes: 24 Madeleines
Time: Prep time (25 minutes) + Resting time (1 hour or up to 3 days) + Baking Time (10 minutes)
90g spelt flour
1 tsp baking powder
½ tsp salt
2 large eggs
70g granulated sugar
20g brown sugar
15g maple syrup
4-5g lemon zest (zest of 1 medium lemon)
80g unsalted butter, melted
1. Measure and prepare all ingredients (melting the butter, etc.)
2. Whisk the flour, baking powder and salt together. Set aside.
3. Beat the eggs and sugars using a hand mixer until it is a light and thick. Given the small quantity, I think it is more effective to use a hand mixer.
4. Add the maple syrup and lemon zest.
5. Fold half of the flour mixture into the wet mixture making sure to be gentle and not over-mix. Fold in the remaining flour.
6. Ensure that the temperature of your melted butter is a warm but not hot. Add half of the butter and incorporate slowly. Add the other half.
7. Cover and put the batter into the refrigerator for 1 hour and up to 3 days.
8. Prepare the molds (see below). Preheat oven to 375°F (190°C). Using a tablespoon, small ice cream scoop or piping bag, place a heaping tablespoon of batter into the centre of the shell. There is no need to spread the batter as it will spread out during baking. Fill all shells and bake in your oven for 6-9 minutes. They should have a dome when finished and be brown along the edges. Flip the pan upside down to get them out. If they stick, use a small knife to release the edges and pop them out. Serve immediately.
9. If serving them on their own, use a tea strainer to lightly sprinkle icing sugar on top. Otherwise, serve with the warm lavender glaze.
Preparation of Madeleine Molds
1. Brush each shell with melted butter.
2. Sprinkle flour over the molds, tap it to distribute the flour and then turn it upside down (over a pan or sink) to get the excess flour off.
3. Place in the refrigerator or freezer until cold. If using a regular metal pan (instead of a non-stick) repeat with more butter and flour and then put it back in the refrigerator or freezer.
Warm Lavender Glaze
4 tbsp whipping cream
2 tsp dried lavender
2/3 cup icing sugar (powdered sugar)
1 tbsp water
1. Add the whipping cream and lavender to a small saucepan. Slowly bring to a low boil.
2. Strain the lavender out of the cream and discard the buds.
3. Whisk in the icing sugar. The glaze should be runny. If it is not, add 1 tbsp of water. Serve warm as a dipping sauce or drizzle on top of your gorgeous seashell creations!