These lemon and lavender madeleines are moist and buttery with a little hint of spring! They have a delicious balance of lemon and lavender flavour and are so, so good!
What are Madeleines?
Madeleines are tiny French tea cakes (or is it a cookie?) are known for it’s beautiful and distinctive shell-like shape. It’s a soft mini sponge cake made with eggs, flour, sugar and butter. Even with their fancy appearance and classy name, these are easy to make, so pretty and delicious! You will always remember the first time you eat these – they smell and taste amazing! The first time I had these was when my friend brought some over. We had an exchange of baked goods. I have not forgotten about them ever since!
You will need a madeleine pan as it has the shell-shape depression. My pan is silicone.
How did I come up with the flavours of lemon and lavender?
There was half of a lemon left in my fridge. I thought to myself, “what I can create with this lemon and my basic pantry ingredients?” So, I came up with lemon and lavender madeleines. I have an endless supply of lavender. The growing season is really short in Edmonton, Alberta. My perennial lavender plant flowers twice in the summer. They smell so beautiful and the bees love them too! When summer is over, I cut and dry the lavender. I have lavender all winter long for my baking! It’s also my Mom’s favourite so I give her a bundle every year.
It’s no secret that I love making things that not only taste delicious, but look delicious. The batter is quick and easy to prepare (with some refrigeration time), bakes in 10 minutes and freezes really well too! Not going to lie, I ate four of them in one sitting!
Lastly, if you make these lemon and lavender madeleines, be sure to leave a comment or give this recipe a rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy!
Lemon and Lavender Madeleines
Equipment
- madeleine pan
Ingredients
- 2 large eggs at room temperature
- 75 g sugar
- 75 g unsalted butter melted and cooled
- 1 tsp vanilla extract
- zest of Β½ of a lemon
- 1 tsp dried lavender culinary grade, plus extra for decorating
- 80 g all-purpose flour
- ΒΌ tsp baking powder
- 60 g lemon juice
- 60 g icing sugar
Instructions
- In a medium bowl, whisk eggs and sugar until well combined. Add butter, vanilla, lemon zest and dried lavender and mix thoroughly.
- Add flour and baking powder to wet ingredients. Mix until well combined. Cover bowl and refrigerate at least 3 hours.
- Preheat oven to 400F. Make lemon juice and icing sugar glaze by mixing the two together. Set aside.
- Grease and flour madeleine pan. Using two spoons, fill each madeleine cavity to about three quarters full. Bake 10 to 12 minutes, until golden around edges. You'll see a bump rise up in the middle of each madeleine – a sign of success!
- Once baked, immediately unmould the madeleines. Dip each one in the lemon glaze. (Optional: immediately sprinkle additional dried lavender flowers as garnish right after glazing.) Madeleines are best served warm and eaten the day they are baked.
