Lemon and Lavender Madeleines
These lemon and lavender madeleines are moist and buttery with a little hint of spring!
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 ½ of a lemon
- 1 tsp dried lavender culinary grade, plus extra for decorating
- 80 g all-purpose flour
- ¼ 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.
Notes
My ingredients are weighted for accuracy of this recipe.
The recipe works well if you want to double the ingredients to make 24 madeleines.
In lieu of lemon glaze, you can sprinkle with icing sugar instead.
The batter will keep for up to three days in the refrigerator.
Did you make this? Tag @cookwith.chopsticks and #cookwithchopsticks to share or leave a comment on the blog!