Delicate French madeleines infused with fragrant lavender, bright lemon, and golden honey. These shell-shaped cakes are perfect for afternoon tea or as an elegant dessert, with their characteristic bump and tender crumb.
Recipe Details
Ingredients
- 3 large eggs, room temperature
- 100g granulated sugar
- 2 tbsp honey
- 130g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 115g unsalted butter, melted and cooled slightly
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp culinary lavender buds, finely ground
- 1 tsp vanilla extract
- for dusting powdered sugar for dusting
Instructions
-
In a large bowl, whisk 3 large eggs, 100g granulated sugar, and 2 tbsp honey vigorously for 2-3 minutes until pale and thick.
-
Sift together 130g all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and ground 1 tsp culinary lavender buds. Gently fold into egg mixture until just combined.
-
Add 2 tsp lemon zest, 1 tbsp fresh lemon juice, and 1 tsp vanilla extract, folding gently to incorporate.
-
Slowly pour in cooled 115g unsalted butter, folding continuously until batter is smooth and homogeneous. Do not overmix.
-
Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This rest period is crucial for the characteristic bump.
-
Preheat oven to 190°C (375°F). Generously butter and flour a madeleine pan, tapping out excess flour.
-
Fill each mold about 3/4 full with batter (about 1 tablespoon each). Do not spread the batter.
-
Bake for 10-12 minutes until edges are golden brown and centers spring back when lightly touched.
-
Immediately turn out onto a wire rack. The madeleines should pop out easily if pan was properly prepared.
-
Once cooled slightly, dust with for dusting powdered sugar for dusting. Best served warm or within a few hours of baking.
Tips
Lavender Usage: Use only culinary lavender, as decorative varieties can be bitter. Grind in a spice grinder or mortar and pestle. Start with less if you're new to lavender.
The Perfect Bump: The signature hump forms from the temperature contrast between cold batter and hot oven. Never skip the chilling step.
Pan Preparation: Even non-stick madeleine pans need butter and flour. For best results, freeze the buttered pan for 5 minutes before adding batter.
Flavor Variations: Replace lavender with earl grey tea, orange blossom water, or almond extract. The base recipe is endlessly adaptable.
Storage: Madeleines are best eaten fresh but can be stored in an airtight container for 2 days. Refresh in a 150°C (300°F) oven for 2-3 minutes before serving.