lavender madeleines with a latte!
This easy Lavender Madeleine recipe makes little fluffy, buttery, and floral cookies that are perfect for coffee, tea, or dessert. They are surprisingly easy to make and such a fun and unique treat. Make these classic french madeleines in an hour with or without a madeleine pan! If you don't have a madeleine pan, you can use a mini cupcake pan and get a similar result. Your house will smell amazing and everyone, including kids, is going to love these Lavender Madeleines. Sprinkle the top of these cookies with powdered sugar for a beautiful presentation and a little sweetness to compliment the floral flavor.
lavender madeleines on a plate
lavender madeleines on a cooling rack with powdered sugar on top
- 12 cookies
- Prep time: 20 Minutes|Cook time: 10 Minutes|Total time: 30 Minutes
- 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 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.
- 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° 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 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.
- 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!
- Madeleines are best when served the same day but will last 2-3 days in a covered container.
Want more details about this and other recipes? Check out more here!Go