They might look fancy, but these madeleines are super simple, which is why I brought this recipe to the table for a competition against Delish and Women’s Health editors to find the best spring dessert. Infused with lavender, their lightly floral flavor adds elegant flair, making them the ultimate sweet to serve for Mother’s Day and on Easter. My main goal was to make a Madeleine as buttery as the traditional French cake-meets-cookie while skipping out on all the dairy. Enter: Country Crock® Plant Butter with Olive Oil.
The most important part of this dessert is its texture, and ordinary oil (or another butter sub) would cause the Madeleines to become dense and greasy. Instead, my cookie kept its integral crunchy and crumbly exterior, with a pillowy-soft middle. While a plain Madeleine is simply divine, I chose to infuse the Country Crock® Plant Butter with lavender.
I topped the treats with a simple glaze made with confectioner’s sugar and almond (you can also use oat!) milk to keep with our dairy-free theme. Their subtle sweetness means that you can enjoy them any time of day—not just for dessert. Best of all, they look impressive without requiring a pastry degree.
Want to try the other spring desserts in this video? Get the Strawberry Shortcake Cupcakes from our friends at Delish and the recipe for the Carrot Cake Cupcakes from Women’s Health.
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Yields:
12
Prep Time:
0
hours
15
mins
Total Time:
1
hour
30
mins
tsp.
dried lavender, plus more for decorating
c.
all-purpose flour, plus more for dusting
large eggs, at room temperature
tbsp.
almond or oat milk, divided
c.
confectioners’ sugar
- In a small saucepan, melt Country Crock® Plant Butter, then add lavender and let steep 5 minutes; strain and set aside. In a medium bowl, whisk together flour, baking powder, and salt.
- In a bowl, whisk together eggs and granulated sugar until pale and slightly thickened, 2 to 3 minutes.
- Gently fold in flour mixture, then fold in melted Country Crock® Plant Butter, until fully incorporated. Stir in 2 Tbsp milk (the batter should be smooth and shiny).
- Press a piece of plastic wrap against the surface of the batter, then refrigerate until chilled, at least 1 hour and up to 2 days.
- Place a rimmed baking sheet in oven and heat oven to 400 degrees. Brush a madeleine pan with melted Country Crock® Plant Butter, then dust with flour and tap out excess.
- Evenly divide the batter into each well ( 2 Tbsp each). Place madeleine pan on preheated baking sheet and bake until golden and big bumps on top 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 a wire rack.
- Once cool, whisk together confectioners’ sugar and remaining 2 Tbsp almond milk. Dip half of each madeleine in glaze then sprinkle with lavender and let set.
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Source : Goodhousekeeping
