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The time has come – Baby Time, that is! I’m taking a few weeks off to change diapers, kiss tiny foreheads, and chill out with my husband and our new little Mini-Me. While I’m out, some of my fave food bloggers are generously donating their time, recipes and photographs to keep you well-fed and happy. Be sure to check out their sites and say hello!

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Hi Omeletta readers! I’m Mallory from Total Noms and I’m thrilled to be able to share a recipe with you all while Ruthy is out enjoying some quality time with her new addition.

If you are familiar with me or my blog at all you know that I am pretty much obsessed with all things cookies. I make at least a batch of cookies per week (don’t ask who eats them all…we’re not that close of friends yet), and I even used to co-own an online bakery that specialized in cookies. Snickerdoodles, ginger snaps, peanut butter blossoms, oatmeal raisin and good ol’ chocolate chip, I’ve made -and loved- them all.

So when I found a madeleine tin at the store a few months ago, I was intrigued. If you aren’t familiar, madeleines are beautiful French butter cookies with an iconic scalloped shell shape. Like most French comestibles, you might think they are difficult to make or only for the most sophisticated of palates. I’m here to show you how freakin’ easy they are- even easier than my beloved standard cookie dough!

here is one hard part here- you will need a madeleine tin to make these beauties. They are usually around $10-15 and can be bought at any home-goods store or even some grocery stores. You can also find them online. OK, got your tin? Hard part over.

While I chose to go the fancy-schmancy lavender route with this batch, you can easily substitute the flavor with any number of additions, like lemon or orange zest, mini chocolate chips, roasted fruit puree, or just leave the batter au naturel and keep them simply sweet. Once you start whipping these up on the regular (no judgment here), you’ll see there’s really no limit to what you can add.

These lavender madeleines are perfectly complemented by a tart lemon glaze. Bake up a batch for your next afternoon tea… people still do that, right?

Print Recipe

Lavender Madeleines with Lemon Glaze Recipe

How to make Lavender Madeleines with Lemon Glaze ? you can make this recipe for your babies. You can simply eat it. but when it’s eaten with milk, it’s delicious.

Yum

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: international

Keyword: Lavender Madeleines with Lemon Glaze Recipe

Servings: 4 serves

Calories: 400kcal

Ingredients

4 tbsp unsalted butter
1 tsp dried lavender flowers, rubbed with your fingers to release the flavor
2 eggs
1/4 tsp cardamom
pinch of salt
1/3 cup sugar
1/2 cup all purpose flour
1/2 cup powdered sugar
3 tbsp lemon

Instructions

Preheat oven to 325°F. Grease your madeleine tin with butter then place tin in the freezer until you’re ready to fill with batter.
Melt butter either on the stovetop or in the microwave, then transfer to a small bowl. Add the lavender flowers to the butter and let cool while you assemble the madeleine batter.
In a medium bowl, crack in the two eggs, then add the cardamom and salt. Using an electric mixer, beat on high until the eggs are bubbly and a light yellow color. With the mixer still on, slowly pour in the sugar. Continue to beat for about 7 minutes, until the mixture has thickened up and is a very pale cream color. I find that listening to Justin Timberlake’s extended “Lovestoned/I Think That She Knows” track from start to finish as a guide while you’re mixing helps. Or, you know, use a kitchen timer.
Slowly add the flour to the bowl in small batches, carefully folding it into the batter after each addition using a rubber spatula. I use a fine mesh sieve to sift the flour in, as if you were dusting something with powdered sugar.
Once flour has been incorporated, pour the lavender butter around the edges of the batter and carefully mix in, again using a spatula. Once batter is ready, remove the tin from the freezer and pour heaping tablespoons into each madeleine mold. Bake for 14-17 minutes, until cookies are golden brown around the edges and spongy on top.
While madeleines are baking, make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Bam.
When madeleines have finished baking, remove from the oven and let cool for a minute. You then can use the tip of a knife or your finger to loosen the cookies from the tin. Dip or drizzle cookies with the lemon glaze. Enjoy!

Notes

Madeleines are, in my opinion, best enjoyed within an hour or two of baking them, although they will last a few days if stored in an airtight container. The texture will become a little less crisp, though, the longer you leave them.