Lavender Madeleines

Course: Breakfast, Cookie, Dessert, Snack

Cuisine: American, French

Prep Time: 20

Cook Time: 10

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 76kcal

Author: Emily

Lavender Madeleines are little fluffy, buttery, floral cookies that are perfect for coffee, tea, or dessert.

Print Recipe

Equipment

madeleine pan
stand mixer or hand mixer
medium mixing bowl
mesh sieve or sifter
coffee/spice grinder or food processor
silicone or rubber spatula

Ingredients

¼ cup sugar
2 teaspoon lavender buds
½ cup sifted all-purpose flour or pastry flour
1 pinch kosher salt
¼ teaspoon baking powder
1 large egg, room temp
1 teaspoon vanilla
4 tablespoon butter, melted and cooled (plus a little extra for the pan)
confectioners powdered sugar

Instructions

This step is optional. Place the sugar and lavender buds in a grinder or small food processor. Pulse a few times so that the lavender infuses with the sugar. Don't over-pulse or your sugar will be too powdery.
In the bowl of your stand mixer, add the egg and the lavender sugar mixture and beat on high for 7-8 minutes until fluffy and pale yellow. Add the vanilla and mix in.
While the egg mixture is beating, sift together the flour, baking powder, and salt into a mixing bowl and set aside.
Also while the egg is beating, melt 4 tablespoon of butter in a microwave-safe bowl until just melted (about 45 seconds). Set aside and allow to cool while mixing the other ingredients.
Gently fold half of the flour mixture into the egg mixture with a spatula. Fold in the second half keeping the mixture as fluffy as possible.
Take a few tablespoons of the egg mixture and add it to the melted butter. Mix it in completely to the butter and then pour the mixture into the egg mixture. Gently fold in the butter keeping as much air as possible in the mixture. This step will keep your batter a slight and fluffy as possible so your madeleines will also be nice and fluffy. Cover the batter and chill in the refrigerator for 30 minutes (any longer will solidify the butter and your madeleines won't be as fluffy).
Preheat your oven to 350°F and prepare your madeleine pan with butter. I just take a stick of butter and rub it on the surface or you can brush on melted butter. The butter is going to give the madeleines a nice brown and crispy side and help them not stick to the pan.
Spoon about a tablespoon of batter into each section of the pan. There should be enough batter for 12 madeleines. The batter will spread as it cooks so don't worry about it being perfect.
Bake for 10 minutes. Remove the pan from the oven and allow the cookie to cool on the pan for 5-10 minutes and then on a cooling rack. Once the madeleines are cool, sprinkle with powdered sugar and enjoy!

Notes

Madeleines are best when served the same day but will last 2-3 days in a covered container.

Nutrition