Madeleines are one of my favorite cookies! Originating from France, these popular tea cakes are easy to whip up. It only takes a few simple steps to ensure the absolute perfect madeleines. We added in honey and then dusted them with lavender sugar icing. Buttery and soft with a hint of citrus, these are a perfect little treat to enjoy with coffee and tea. There is something so nostalgic and classic about them, I just can’t get enough!
And I promise you you’re going to love the lemon and lavender touch for the icing, it’s perfection!
¾ tsp baking powder
¼ tsp salt
2/3 + 2 Tbsp. cake and pastry flour (all-purpose will work as well), plus extra for dusting the mold
2 large free run eggs, at room temperature
1/3 cup + 2 Tbsp. sugar
1 Tbsp. honey
1 tsp. vanilla
9 Tbsp. unsalted butter, melted and cooled. Extra butter for greasing the mold
Special equipment madeleine mold
Brush each mold with softened butter and coat with flour. Tap out the excess flour. Place this mold in the freezer.
Melt the butter and leave it off to the side to cool.
In a bowl, using a large whisk, whisk together the eggs and sugar for about two minutes until it starts to thicken and get frothy. Add in the vanilla, lemon zest and honey. Give it another whisk and set aside.
Sift the cake and pastry flour, baking soda and salt together. (Always sift cake and pastry flour as it’s always lumpy.)
Using a spatula, gently fold the sifted dry ingredients into the egg mixture.
Pour in the butter and mix until combined. It will resemble cake batter. Place this mixture in a sealed container in the fridge for at least 4 hours overnight, if you would like.
Before baking, preheat your oven to 400°F and place the empty baking tray in the oven to heat up.
Take your mold out of the freezer and remove the mix from the fridge. Using either a piping bag or spoon, fill each mold ¾ of the way up. Do not flatten or spread the mix!
Remove the tray from the oven and place the madeleine mold on it. Pop it back in the oven and bake for around 9–10 minutes until golden brown. Let them cool for one minute and immediately tap them out of the mold onto a cooling rack.
Once cooled, mix some dried lavender with icing sugar and dust it over the cookies. These are best served and eaten the day they are made.
Recipe created by MH food editor, Erin Girard.