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lavender madeleines and a latte

Lavender Madeleines

Lavender Madeleines are little fluffy, buttery, floral cookies that are perfect for coffee, tea, or dessert.
5 from 7 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 12 cookies
Author: EmilyFabulous

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 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.
    lavender and sugar in a grinder
  • 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.
    eggs, sugar and lavender buds whipped up
  • While the egg mixture is beating, sift together the flour, baking powder, and salt into a mixing bowl and set aside.
    dry ingredients for lavender madeleines
  • Also while the egg is beating, melt 4 tbsp of butter in a microwave-safe bowl until just melted (about 45 seconds). Set aside and allow to cool while mixing the other ingredients.
    melted butter in a bowl
  • 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.
    lavender madeleine batter before butter
  • 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).
    butter and batter mixed together
  • 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.
    buttered madeleine pan
  • Spoon about a tbsp 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.
    madeleine batter spooned into a buttered pan
  • 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!
    lavender madeleines on a round cooling rack

Notes

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

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.