Fragrant Lemon Madeleines with Lavender Sugar

Fragrant Lemon Madeleines with Lavender Sugar

Buttery shell-shaped cakes with a bright lemon crumb and a dusting of floral lavender sugar.

Total 2 hr 57 min Makes 24 cookies Calories 92/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These madeleines get their signature hump from a chilled batter hitting a hot buttered pan, yielding a delicate, spongy crumb with crisp edges. Fresh lemon zest brightens the browned butter batter, while a finishing dust of lavender sugar adds subtle floral perfume. Serve alongside tea or coffee for an afternoon treat.

Ingredients

  • 1/2 cup cup unsalted butter, plus extra melted for greasing
  • 2 large eggs, room temperature
  • 2/3 cup cup granulated sugar
  • 1 tablespoon tablespoon lemon zest, finely grated
  • 2 tablespoons tablespoons fresh lemon juice
  • 1 teaspoon teaspoon vanilla extract
  • 1 cup cup all-purpose flour
  • 1 teaspoon teaspoon baking powder
  • 1/4 teaspoon teaspoon salt
  • 1/3 cup cup granulated sugar, for lavender sugar
  • 1 teaspoon teaspoon dried culinary lavender buds, finely crushed
  • 2 tablespoons tablespoons all-purpose flour, for dusting the pan

Method

  2. In a large bowl, whisk the eggs and sugar together vigorously until pale and thickened, about 2 minutes.

  3. Whisk in the lemon zest, lemon juice, and vanilla extract.

  4. Sift the flour, baking powder, and salt over the egg mixture and fold in gently with a spatula until just combined.

  5. Fold the cooled brown butter into the batter in two additions until fully incorporated and smooth.

  6. Cover the bowl and refrigerate the batter to firm up and allow the flavors to meld.

  7. While the batter chills, combine the granulated sugar and crushed lavender buds in a small bowl, rubbing them together with your fingers to release the oils. Set the lavender sugar aside.

  8. Preheat the oven to 375°F. Brush a madeleine pan generously with melted butter and dust lightly with flour, tapping out the excess.

  9. Spoon about 1 tablespoon of chilled batter into each mold, filling roughly three-quarters full without spreading it to the edges.

  10. Bake until the madeleines are golden at the edges and spring back when lightly pressed in the center, with a distinct raised hump on top.

  11. Unmold the madeleines immediately onto a wire rack, then repeat buttering, flouring, filling, and baking with the remaining batter.

  12. While still warm, dust the madeleines generously with the lavender sugar on the ridged side. Serve warm or at room temperature.

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Fragrant Lemon Madeleines with Lavender Sugar

These madeleines get their signature hump from a chilled batter hitting a hot buttered pan, yielding a delicate, spongy crumb with crisp edges. Fresh lemon zest brightens the browned butter batter, while a finishing dust of lavender sugar adds subtle floral perfume. Serve alongside tea or coffee for an afternoon treat.

2 hr 57 min 24 cookies 92 cal

Ingredients

  • 1/2 cup cup unsalted butter, plus extra melted for greasing
  • 2 large eggs, room temperature
  • 2/3 cup cup granulated sugar
  • 1 tablespoon tablespoon lemon zest, finely grated
  • 2 tablespoons tablespoons fresh lemon juice
  • 1 teaspoon teaspoon vanilla extract
  • 1 cup cup all-purpose flour
  • 1 teaspoon teaspoon baking powder
  • 1/4 teaspoon teaspoon salt
  • 1/3 cup cup granulated sugar, for lavender sugar
  • 1 teaspoon teaspoon dried culinary lavender buds, finely crushed
  • 2 tablespoons tablespoons all-purpose flour, for dusting the pan

Method

  1. 1

    Melt the butter in a small saucepan over medium heat and continue cooking, swirling occasionally, until it turns golden brown and smells nutty, about 4 minutes. Pour into a bowl and cool to room temperature.

  2. 2

    In a large bowl, whisk the eggs and sugar together vigorously until pale and thickened, about 2 minutes.

  3. 3

    Whisk in the lemon zest, lemon juice, and vanilla extract.

  4. 4

    Sift the flour, baking powder, and salt over the egg mixture and fold in gently with a spatula until just combined.

  5. 5

    Fold the cooled brown butter into the batter in two additions until fully incorporated and smooth.

  6. 6

    Cover the bowl and refrigerate the batter to firm up and allow the flavors to meld.

  7. 7

    While the batter chills, combine the granulated sugar and crushed lavender buds in a small bowl, rubbing them together with your fingers to release the oils. Set the lavender sugar aside.

  8. 8

    Preheat the oven to 375°F. Brush a madeleine pan generously with melted butter and dust lightly with flour, tapping out the excess.

  9. 9

    Spoon about 1 tablespoon of chilled batter into each mold, filling roughly three-quarters full without spreading it to the edges.

  10. 10

    Bake until the madeleines are golden at the edges and spring back when lightly pressed in the center, with a distinct raised hump on top.

  11. 11

    Unmold the madeleines immediately onto a wire rack, then repeat buttering, flouring, filling, and baking with the remaining batter.

  12. 12

    While still warm, dust the madeleines generously with the lavender sugar on the ridged side. Serve warm or at room temperature.