This recipe for Lemon Lavender Madeleines is deliciously different – it’s not luscious, it’s not oozing with indulgence, and it’s definitely not made with an Instagram filter in mind. This is a quiet recipe. The kind of recipe you might overlook unless you were forced really look at it. You know what you’d see? You’d see a delightful little madeleine with a subtle flavour combination that goes perfectly with a good cup of tea. It’s kind of like spending time with Mr. Darcy, except in this version of the story, Mr. Darcy is a delicious little cake-y cookie treat.
These Lemon Lavender Madeleines were tricky to get right. Too much lemon, and the madeleine would taste like soap. Too much lavender, and…well, the madeleine would taste like soap. And no one likes a soapy madeleine. Except maybe those people who’ve been doing the Tide pod challenge recently (seriously guys, stop it. It’s bad for you.).
Too little lemon, or too little lavender, and the madeleine would taste like nothing. And well…okay, fine. A lot of people like a nothing madeleine. Plain ol’ regular nothing madeleines are still pretty tasty. But you’re not a lot of people, are you bestie? You’re you. And that’s wonderful.
And today, you want a Lemon Lavender Madeleine, balanced just delicately enough to taste of both delicious things, while not tasting like soap. Unless you want a Lemon-Raspberry Madeleine or a Lemon & Poppy Seed Madeleine. ‘Cos those are cool too.
Fun Fact: Mr. Darcy’s first name is Fitzwilliam.
That’s right, Fitzwilliam. It’s mentioned precisely two times in the entire book. (For those of you that haven’t read it yet, I’m referring to Jane Austen’s Pride & Prejudice)
Do you know why I know that? Well, aside from that fact that I love books (like, LOVE. Seriously, words will forever be my first love). I know that because my parents had a rather unique way of punishing me as a child. You see, as an introverted only child, I had no problems being grounded or even being told to go to bed without any TV. I would (and often still do) pass the time daydreaming.
Instead, my parents had me read books. No, not just any books. Classics. Of my mother’s choice (incidentally, she works in education). And my mother loved Jane Austen’s Pride & Prejudice. So, I had to read it over and over, and over, and over, and over again. And then write her a book review! (I don’t even know if she’d read the review each time I rewrote it.)
And you know what else, bestie? (And I’m actually a little frightened to say this because the fandom is strong!) But Darcy was not even a fraction of the man Gatsby was (from The Great Gatsby by F. Scott Fitzgerald. Keep up, bestie!).
That’s right. I said it!
Fitzwilliam Darcy of Pride & Prejudice is just so-so. I mean don’t get me wrong, he was good guy and all that (these Lemon Lavender Madeleines are pretty darn good too, and definitely better than just so-so!). But was he one of the most romantic leads in literary history? Psh. That honour has to go to Jay Gatsby, “the single most hopeful person I’ve ever met”, the man that literally recrafted the realities of society for the sake of his love!
Can’t Repeat the Past? …Why of course you can!
So, why am I not saying these Lemon Lavender Madeleines are the Jay Gatsby of madeleines? Well, because they’re not. Gatsby was tragic. On the contrary, this recipe is actually quite delightful with a cup of tea!
Back to Lemon Lavender Madeleines…well, not really.
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A recipe for delightful lemon lavender madeleines with a subtle flavour combination that goes perfectly with a good cup of tea. It’s kind of like spending time with Mr. Darcy, except in this version of the story, Mr. Darcy is a delicious little cake-y cookie treat.
- ¾ cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 2 Large Eggs
- 1/3 cup + 1tbsp White Sugar
- 2 tbsp Lemon Zest
- 2 tsp Lavender Buds
- 6 tbsp Unsalted Butter, melted
- Whisk the flour, baking powder, and salt together in a small bowl.
- In a separate bowl, whisk together the eggs, sugar, , lemon zest, , and lavender buds until a smooth mixture is produced. Whisk the dry ingredients in until just incorporated, and then add the butter, whisking until the mixture is smooth and sticky. Transfer to a plastic bag or a pastry bag, and chill in the refrigerator for one hour.
- Preheat oven to 400 degrees F. Lightly coat madeleine pan with butter and dust with flour, tapping out any excess. Pipe or spoon (it doesn't effect the shape of the madeleine) the batter into the pan, filling 2/3 of each madeleine well. Bake for 8-10 minutes when using a full-sized madeleine pan (around 5 minutes if using a mini-madeleine pan), until edges are browned slightly and spring back when pressed lightly.
- Tap to release the madeleines. Dust with icing sugar. Serve warm.