Preparation: 10 min
Baking: 8 min
80 ml (? c) caster sugar
5 ml (1 t) vanilla essence
125 ml (½ c) flour
5 ml (1 t) baking powder
80 g butter
375 ml (1½ c) icing sugar, sifted
80 ml (? c) water
15 ml (1 T) lemon juice
3 dried lavender buds
Preheat oven to 180 °C and grease a madeleine pan.
1 Place the eggs, sugar and vanilla in a bowl and whisk to combine.
2 Sift the flour and baking powder over the egg mixture and whisk to combine.
3 Add the butter and whisk until just combined. Scoop the batter into the madeleine pan and bake for 8 minutes or until puffed and golden. Turn out onto a cooling rack.
4 LAVENDER FROSTING In a bowl whisk icing sugar, water and lemon juice until well incorporated. Stir in the lavender buds and chill in the fridge for 15 minutes to thicken. Dip the madeleines in the frosting one by one and place on a wire rack to harden.