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Honey Lavender Madeleines
Recipe

12 INGREDIENTS • 10 STEPS • 1HR 20MINS

Honey Lavender Madeleines

4.8
4 ratings
Adapted from a David Lebovitz's Lemon-Glazed Madeleines. Makes 24 cookies.
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Bird Pick Tea & Herb
Bird Pick strives to bring the best teas to you. We work directly with farmers and harvest from our estates in Guangzhou, Zhejiang, and Fujian.
http://www.birdpick.com
Adapted from a David Lebovitz's Lemon-Glazed Madeleines. Makes 24 cookies.
1HR 20MINS
Total Time
$0.89
Cost Per Serving
Ingredients
Servings
12
US / Metric
Honey
3 Tbsp
Dried Lavender Bulbs
1 Tbsp
Dried Lavender Bulbs, crushed
Lemon
2
Lemons, zested, juiced, divided
2 Tbsp zest and 2 Tbsp plus 1 tsp juice per 12 servings
Salt
1/4 tsp
Baking Powder
1 tsp
Baking Powder
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Milk
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
223
Fat
8.7 g
Protein
3.1 g
Carbs
33.1 g
Add to plan
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Honey Lavender Madeleines
Save
author_avatar
Bird Pick Tea & Herb
Bird Pick strives to bring the best teas to you. We work directly with farmers and harvest from our estates in Guangzhou, Zhejiang, and Fujian.
http://www.birdpick.com
Cooking InstructionsHide images
step 1
Melt the Unsalted Butter (1/2 cup) and allow it to come to room temperature.
step 1 Melt the Unsalted Butter (1/2 cup) and allow it to come to room temperature.
step 2
Whip the Eggs (3), Honey (3 Tbsp), and Granulated Sugar (1/2 cup) together with an electric mixer until smooth and thick, about 5 minutes. The mixture should turn into an opaque light yellow color with a creamy texture.
step 2 Whip the Eggs (3), Honey (3 Tbsp), and Granulated Sugar (1/2 cup) together with an electric mixer until smooth and thick, about 5 minutes. The mixture should turn into an opaque light yellow color with a creamy texture.
step 3
In a separate bowl, sift together the All-Purpose Flour (1 1/4 cups), Salt (1/4 tsp), and Baking Powder (1 tsp).
step 3 In a separate bowl, sift together the All-Purpose Flour (1 1/4 cups), Salt (1/4 tsp), and Baking Powder (1 tsp).
step 4
Very gently fold in spoonfuls of the flour until it’s incorporated.
step 4 Very gently fold in spoonfuls of the flour until it’s incorporated.
step 5
Stir the 1 Tbsp of zest and 1 tsp of juice from Lemons (2), Dried Lavender Bulbs (1/2 Tbsp) and Vanilla Extract (1/2 Tbsp) into the cooled butter.
step 5 Stir the 1 Tbsp of zest and 1 tsp of juice from  Lemons (2), Dried Lavender Bulbs (1/2 Tbsp) and Vanilla Extract (1/2 Tbsp) into the cooled butter.
step 6
Gradually dribble the butter into the batter and fold it in with a spatula as you go along, just until the butter is incorporated. Cover and chill the batter for an hour.
step 6 Gradually dribble the butter into the batter and fold it in with a spatula as you go along, just until the butter is incorporated. Cover and chill the batter for an hour.
step 7
When you’re ready to bake the madeleines, preheat the oven to 400 degrees F (200 degrees C) and prepare the mold by spraying it with baking spray.
step 8
Spoon the batter into the molds 3/4 of the way full without spreading the batter around. Bake for 7-9 minutes in the upper third part of the oven. The madeleines are done when they are golden and slightly firm to the touch.
step 8 Spoon the batter into the molds 3/4 of the way full without spreading the batter around. Bake for 7-9 minutes in the upper third part of the oven. The madeleines are done when they are golden and slightly firm to the touch.
step 9
Let the madeleines cool on a wire rack while you prepare the glaze. In a bowl, whisk together the Powdered Confectioners Sugar (1 cup), Milk (1 Tbsp), 1 Tbsp of Lemon Zest, Dried Lavender Bulbs (1/2 tsp) and 1 Tbsp of Lemon Juice.
step 9 Let the madeleines cool on a wire rack while you prepare the glaze. In a bowl, whisk together the Powdered Confectioners Sugar (1 cup), Milk (1 Tbsp), 1 Tbsp of Lemon Zest, Dried Lavender Bulbs (1/2 tsp) and 1 Tbsp of Lemon Juice.
step 10
When the madeleines are cool, gently dip the front sides into the glaze and return to the wire rack to firm. Serve immediately or store in an airtight container on the counter for up to two days.
step 10 When the madeleines are cool, gently dip the front sides into the glaze and return to the wire rack to firm. Serve immediately or store in an airtight container on the counter for up to two days.
Tags
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American
Brunch
Shellfish-Free
Cookies
French
Fall
Vegetarian
Dessert
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