LEMON-LAVENDER MADELEINES - SOURDOUGH DISCARD
Updated: Apr 22
Can food truly transport you to places? We all have had those moments when, on a first bite, or taste of a treat or a dish, we feel we are someplace else other than where we really are. Perhaps, the spices in the food, the aroma, or the taste overall?
I call this my "Spa and Healing" Madeleines, just because once you bite into them and close your eyes you get a sense of calmness and tranquility; like being transported to a destination spa for a wellness retreat.
115 grams all-purpose flour
150 grams sourdough discard
3 grams baking powder
3 grams salt
230 grams baker’s sugar
164 grams eggs (approximately 3 eggs)
Seeds of one vanilla bean or 3 grams vanilla extract
Zest of one lemon
227 grams unsalted butter, melted and cooled to room temperature
Add 2 teaspoons of food-grade lavender buds to the dry ingredients.
In a bowl, combine flour, baking powder and salt. Set aside.
In another bowl, using a stand mixer with a whisk attachment beat the eggs, sugar, vanilla seeds (or vanilla extract), and lemon zest. About five minutes.
Using a whisk, fold in the sourdough discard. Make sure to fully combine, with no lumps in the mixture.
Fold in the dry ingredients making sure ingredients are fully incorporated.
Next, fold in the melted butter, a third at a time. Do not over mix. You would want to maintain the air bubbles in the mixture.
Keep the batter in the fridge for about 30 minutes, or until oven is ready.
Pre-heat oven to 375 degrees Fahrenheit.
Prepare your Madeleine pan--- melt some butter and lightly grease each cavity of the pan.
Lightly dust some flour on each cavity; remove excess flour by tapping the pan on the counter or kitchen sink.
Take the batter out of the fridge. Scoop about a tablespoon and a half of the batter into each cavity of the pan. Do not over-fill.
Bake for 10 minutes, or until sides are light golden brown in color and/or when the tops of the Madeleines spring back when lightly pressed with your finger.
Transfer Madeleines on a wire rack to cool completely.
Once cool, you can dust with confectioner’s sugar, or coat with melted chocolate.
If you are coating the Madeleines with melted chocolate, let the coated Madeleines cool and rest on parchment paper, not on a wire rack as this will create marks on the Madeleines.
Note: Using USA-Pan brand Madeleine pans, I did not have to flour my baking pan. Just very minimally brushed with butter to grease each cavity and the Madeleines slid off beautifully after baking.