Skip to main content

Lavender Madeleines

It’s been a while since I have made Madeleines and while I was reading this book again I found a recipe for Earl Grey Madeleines. Great! I did not have Earl Greay at the house. Looking on the side bar titled “Playing Around”, Dorie Greenspan gives variations for the recipe using rosemary-orange, cinnamon and ginger and lavender. That I had plenty of! Her instructions are to infuse the melted butter with the tea leaves or lavender buds. I decided to play around a little and actually keep some of the buds in. I was afraid it would take on a bitter aftertaste but it actually did not. Definitely a repeat!

Lavender Madeleines, adapted from Dorie Greenspan "Baking: From My Home To Yours"
Makes 12

5 Tb. Butter
1 Tb. edible lavender
¾ cup flour
½ tsp. baking powder
Pinch of salt
1/3 cup sugar
Grated zest of half a lemon
2 large eggs
2 Tb. honey
2 tsp. vanilla extract

Preheat oven at 400 degrees.
Melt the butter with the lavender and let sit for 10 minutes to infuse. Strain but keep half of the lavender in with butter, or discard the whole amount.
Combine the flour, baking powder and salt.
Working with a stand mixer, beat the eggs, sugar and lemon zest until pale and thick, about 3 minutes. Add the honey and vanilla and beat for one minute more. Switch to a rubber spatula and incorporate the dry ingredients. Fold in the butter. Refrigerate the batter at least 2 hours or up to 3 days. (helps with the bumps characteristic of the madeleines).

Butter and flour your madeleines molds and divide the batter evenly. My molds are smaller tan hers so I got 24 small cookies. Bake 12-14 minutes until they are golden brown.

No story to go along…except they are almost gone and the neighbors did not get any…(hoping they forgot the blog address)

Related Posts

Similar Articles


Brilynn November 3, 2006 um 2:49 pm

I need a madeleine mold, I’m always jealous when I see other people make them.

Lis November 3, 2006 um 5:12 pm

hahahaha! I hope they don’t remember the address too, now that they are gone. 😉

Have you ever made something that you and B thought were so good that you gobbled them up and then guilted yourself into making more for the neighbors?

Alpineberry Mary November 3, 2006 um 8:14 pm

Everyone has been posting (and raving) about Dorie’s new book. I may have to give in and buy yet another cookbook. =)

Is it still a madeleine without that bump? If a tree falls in the forest…

Anonymous November 3, 2006 um 10:12 pm

Excellent…another great one from Dorie. My madeleine pan met an untimely demise and I need to get another one. After seeing this(I was eyeing that recipe) I think I shall go over to Amazon and purchase.

Anonymous November 4, 2006 um 12:16 am

Tu sais quoi? Tu me donnes super envie de faire des madeleines maintenant, au chocolat meme! J’ai aussi de la lavande, ca tombe a pic! Dommage que je ne puisse pas me servir directement, la!

Anonymous November 4, 2006 um 1:38 pm

I love Lavender. Have been looking for the edible variety in plant form so that I can use it at my leisure. Your madeleines look great 🙂

Mrs. B November 4, 2006 um 7:04 pm

Earl Grey madeleines were on my list to make, but may have just been replaced by these lavendar ones. Sound wonderful and just different enough. I think I will put them on the menu for my December tea party.

Erielle November 5, 2006 um 3:56 am

OK, now I’m convinced, I’m going tomorrow to go buy a madeleine mold.

foodiemama November 8, 2006 um 4:52 pm

oh my, i am making these today!

Rachelle S June 26, 2008 um 4:36 am

I have my batter in the fridge for the night, then I’ll bake these for my 1st time ever tomorrow! I can’t wait! My Madeleine pan is shallow, so I’m not sure how cute my ridges will be. Watch my Blog soon for these!

Heather April 25, 2010 um 5:14 pm

Im so glad you posted this recipe, i've been doing some research on recipes using lavender, and when i saw one for lavender madeline….well i knew it had to be good. :] great recipe, and i hope you don't mind i used it on my blog (i linked your blog to it of course)

great stuff, love your blog

Write a Comment