Lavender Madeleines

Lavender MadeleinesLavender Madeleines


200 g Flour

6g Baking Powder

245g Eggs

230g Sugar

2 tbsp. Lavender flowers

200g Unsalted butter, melted and cooled

10 g Honey



  1. Sift together flour and baking powder.
  2. Whisk eggs and sugar (stand mixer is ok on medium speed) approximately 5 minutes until thick and “ribbon” consistency.
  3. Add Lavender flowers and mix delicately.
  4. Slowly incorporate sifted flour into egg/sugar mixture just until smooth. Do not over mix. Slowly incorporate melted butter and honey.
  5. Chill batter 30 minutes to 3 hours. Cold batter going into a hot oven creates a thermal shock that develops the signature “bump”.
  6. While batter is chilling, butter Madeleine molds using softened (not melted) butter. Preheat oven to 350°.
  7. Fill prepared molds ¾ full with batter using a pastry bag. Place in oven and bake 10-12 minutes until puffed and golden brown.
  8. As soon as they are removed from the oven, flip over and unmold onto wire racks to cool.
  9. Serve with a dusting of powdered sugar if desired. Store Madeleines in an air-tight container.