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Lavender Madeleines with Lemon Glaze

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.
Course Dessert
Cuisine international
Keyword Lavender Madeleines with Lemon Glaze Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 serves
Calories 400kcal


  • 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


  • 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!


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.