Lavender & Honey Madeleines with Lemon Glaze
Delicately floral and lightly sweet, these Lavender & Honey Madeleines with Lemon Glaze are a beautiful twist on the classic French tea cake. Infused with dried lavender and sweetened with golden honey, the madeleines are tender, buttery, and aromatic. A bright lemon glaze adds a zesty finish that perfectly balances the subtle earthiness of the lavender. Elegant yet easy to make, they’re perfect for spring gatherings, afternoon tea, or a touch of everyday indulgence.
- Yield
- 24 Cookies
Directions
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Prepare the pans: Pastry brush the Madeleine pan mold with nonstick baking spray or additional melted butter. Place the prepared pans in the refrigerator for about 1 hour while the batter chills—this helps create the signature hump.
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Melt and cool the butter: Melt the butter in the microwave or a small saucepan over medium heat. Pour it into a bowl and let it cool to room temperature.
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Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisk to combine, then set aside.
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Beat eggs and sugar: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer or hand whisk), beat the eggs and sugar on high speed for 4 minutes, or until the mixture becomes pale yellow, thick, and silky. With a handheld mixer or whisk, this may take 5 to 7 minutes. When ready, the batter should fall in thick ribbons.
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Add-ins: Reduce the speed to low and mix in the vanilla extract, honey, lavender, and lemon zest until just incorporated. Or stir in by hand.
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Fold in dry ingredients: Gently fold the flour mixture into the egg mixture using a spatula. To avoid lumps and over-mixing, you can sift the dry ingredients directly over the batter as you fold.
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Incorporate the butter: Slowly drizzle the cooled butter into the batter, folding gently until just combined. Be careful not to deflate the mixture.
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Chill the batter: Cover the bowl and refrigerate for 30 minutes to 1 hour to allow the batter to firm up and the flavors to develop.
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Preheat the oven: to 350°F.
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Fill and bake: Spoon a generous tablespoon of batter into the center of each scallop-shaped well of the pan. Bake for 8 to 10 minutes, or until the tops are golden and the cakes spring back lightly when pressed.
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Lavender & Honey Madeleines with Lemon Glaze, continued
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Make glaze: While the madeleines are cooling, make a glaze in a small bowl by whisking together powdered sugar and lemon juice until smooth. Add water as needed to make a smooth, dippable consistency.
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Cool: Let the madeleines cool in the pan for 2 to 3 minutes, then gently turn them out onto a cooling rack, flat side down (hump-side up). Cool completely before glazing.
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Serve: Drizzle or dip the madeleines in the lemon glaze. Enjoy at room temperature.
From Shawnie's class “A Provençal Sunday Supper”
