White Chocolate and Lavender Madeleines

Name: White Chocolate and Lavender Madeleines
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 2/3 c. all-purpose flour, plus more for dusting; 1 tsp. baking powder; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, plus more for pan; 1 tsp. lavender, plus more for decorating; 2 large eggs, at room temperature; 1/3 c. sugar; 2 tbsp. whole milk; 2 oz. white chocolate, chopped

By The Good Housekeeping Test KitchenPublished: Apr 30, 2019

Mike Garten

Yields:

12 serving(s)

Total Time:

30 mins

Cal/Serv:

155

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Ingredients

2/3 cup
all-purpose flour, plus more for dusting
1 tsp.
baking powder
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, plus more for pan
1 tsp.
lavender, plus more for decorating
2
large eggs, at room temperature
1/3 cup
sugar
2 Tbsp.
whole milk
2 oz.
white chocolate, chopped

Directions

1. Step 1In medium bowl, whisk together flour, baking powder and salt. In small saucepan, melt butter, then add lavender and let steep 5 minutes; strain and set aside.
2. Step 2In bowl, whisk together eggs and sugar until pale and slightly thickened, 2 to 3 minutes.
3. Step 3Gently fold in flour mixture, then fold in melted butter until fully incorporated. Stir in milk (the batter should be smooth and shiny). Press piece of plastic wrap against surface of batter, then refrigerate until chilled, at least 1 hour and up to 2 days.
4. Step 4Place rimmed baking sheet in oven and heat oven to 400°F. Brush madeleine pan with melted butter, then dust with flour and tap out excess.
5. Step 5Evenly divide batter among molds. Place madeleine pan on preheated baking sheet and bake until golden and rounded tops spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. Let cool on wire rack.
6. Step 6Melt chocolate per package directions. Dip half of each madeleine in chocolate, then sprinkle with lavender and let set.