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I had a private garden tour yesterday for 22 and since it was early in the morning I served coffee and these wonderful lemon lavender madeleines. It was a new recipe for madeleines to me and I must say they were really better than my T and T!

I think they would be good with just the lemon and a lemon glaze or even plain with a shower of powdered sugar!


LEMON LAVENDER MADELEINES

4 large eggs
3/4 c. sugar
1 c. flour
1 t. baking powder
1/8 t. salt
1/2 c. butter, melted and cooled
grated zest of 2 lemons
1 1/2 T. dried culinary lavender

GLAZE:

1/2 c. powdered sugar
Enough lavender syrup to make a thin glaze
grated zest of 1 lemon

Preheat oven to 350. Spray wells of 4 madeleine pans with Baker's Joy. Set aside.

In a large mixing bowl, combine eggs and sugar. Beat at high speed until pale and fluffy, 5 minutes. Set aside.

In a small bowl, combine flour, baking powder and salt. Add half of flour mixture to egg mixture. Beat at medium speed until incorporated. Add remaining flour mixture. Gradually add butter, beating until well blended. Add lemon zest and lavender buds. Let stand for 5 minutes.

Spoon 1 T. batter into each prepared well of madeleine pans. Bake until light golden, 5 minutes. Remove madeleines from molds and cool completely on wire racks.

Mix powdered sugar and lavender syrup to make a thin glaze (if you don't have lavender syrup you could use milk). Add lemon zest. Pour about 1 t. over each madeleine.