These lemon lavender madeleines are delicate tea cakes bursting with summer flavours with a texture as soft as pillows!
Madeleines. I knew they were a tea cake but I never had the chance to taste what they’re really like. However, this changed pretty soon. When I was working in Dublin, a very good friend who was also a colleague at work got these on a dreary Monday morning. She and her boyfriend had baked these the evening before and they’d made plenty. It will also be nice to point out at this stage that they’re both French, so you know that the madeleines were perfection with a subtle hint of heady and aromatic orange blossom water.
One bite; that is it, one bite is all it took for me to know what true love must feel like. I was transported to a different place altogether – That dreary Monday suddenly seemed like the brightest one in all of my existence – I was eating a pillow, I was devouring clouds and I didn’t want to stop! I knew it was wrong because there were other colleagues who had to experience this magic too but I couldn’t help myself. Surely that’s what love feels like?
I then went on a leisurely cafe trip and chose to head to Laduree right along South William Street in Dublin. Gosh, I can see it in my head like I’m there – all the memories rushing back and flooding me with nostalgia. There again, I had the madeleines, this time though, they were flavoured with pistachios. I’d eaten my fair share of madeleines in Dublin and when I returned home, I knew my blog needed a madeleine recipe sooner rather than later. I’d got a load of dried lavender buds from Flying Tiger. I got some fragrant lemons from the supermarket and off I marched into the kitchen with nothing but a strong desire to savour those pillowy soft madeleines that I’d tasted all those months ago. There were all my ingredients too, of course!
They turned out absolutely incredible and the results are for you to see and try yourself at home! These lemon lavender madeleines are such a perfect tea time treat for the summer months. When you bite into this, the citrusy goodness from the lemons gushes out and every bite feels like you’re taking a huge glug of lemonade. This freshness is further enhanced by the herby almost sombre fragrance of lavender buds. They literally did smell like my pillow that I’d slathered in lemon and lavender oil to help me sleep better as it helped me truly relax! Can you imagine eating these lemon lavender madeleines!
Making them couldn’t be easier. Most of the work involves beating the eggs and sugar to the point where they go pale, light and fluffy. What starts off as a tiny amount of golden eggs transforms into a mass that has quadrupled in volume and is incredibly light and aerated. It is this that gives your madeleines the light and airy texture.
I hope you give these madeleines a go and if you do, don’t forget to post a picture so I can have a look at your amazing creation too!
- 110 grams all purpose flour
- 1/2 teaspoon baking powder
- 100 grams salted butter, melted
- 1 teaspoon lavender buds
- 2 medium sized eggs
- 75 grams caster sugar
- 1/2 lemon zest
- 1/2 lemon juice
- 1 tablespoon icing sugar, sifted
- 1 - 2 teaspoon lemon juice
- lavender buds, for decoration
- Grease your madeleine tray with melted butter and generously flour the buttered surface. Give a firm tap to get rid of all the excess flour. Refrigerate until needed later.
- In the bowl of a stand mixer or with a hand mixer, whip together the eggs and sugar until it goes very pale and has doubled in volume. This takes approximately 10 minutes on a medium high speed.
- Sift all purpose flour and baking powder together. Add half this mix into the whipped eggs and sugar mix.
- Fold the flour into the eggs mix ensuring you do not knock out the air created while whipping it.
- Once the flour has mixed well and no visible lumps are found, add the rest of the flour. This time before you fold in, gently crush the lavender buds and add the lemon zest.
- Fold until well incorporated.
- Add the lemon juice and fold again.
- Finally add the melted butter that has cooled to room temperature and fold until all the batter is combined well.
- Refrigerate this batter for a minimum of three hours or 2 days.
- When ready to make your madeleines, preheat your oven to 190 degrees C or 375 degrees F.
- Add about a tablespoon of the batter in each of the buttered and floured madeleine crevices and bake for 10 - 12 minutes or until they look well browned along the sides.
- Take them out of the oven, let them cool in the tray for roughly 10 minutes, before giving them a firm tap. This will drop all the madeleines out of their tray. Let them cool completely.
- To make the icing, simply combine the icing sugar, lemon zest and juice to form a paste that resembles paint. This will ensure that you can 'paint' the icing onto the madeleines so as to stick a pinch of lavender buds for decorative purpose.