Classic French Madeleines with Lavender & Honey

french madeleines

I’m gonna guess that most of y’all are coffee drinkers.

It’s few and far between that you’ll find someone who doesn’t drink coffee. And I, ladies and gentleman, do not (or should I say cannot) drink coffee. It’s just too much caffeine for my metabolism, so when I do ingest the beloved morning beverage, I have extreme anxiety or go on a cleaning binge.

Classic French Madeleines with Lavender & Honey

“It’s always tea-time.”

Lewis Carroll, Alice in Wonderland
Alice’s Adventures in Wonderland


Therefore, I am a tea drinker and I love a good cuppa tea. Now that I’m thinking about it, I’m curious how many varieties I have in my tea drawer at the moment. (Yes, I do have a whole drawer reserved for tea. Extra? Maybe. Necessary? Definitely.)

Hey there! This post may contain affiliate links. If you use these links to buy something I earn a commission. Note, I would never recommend something that I personally don’t use and love – that’s just silly. Also note, I would never accept payment to entice you to buy something from me. Enjoy!

Okay, fifteen is not so bad right? It’s a mix of caffeinated, herbal, and decaffeinated varieties. (You remember the Chai Spiced Oreo Cookies right? Yeah, that Masala Chai mix is in there.) Gotta have something for all the necessary occasions….including afternoon teatime!

Classic French Madeleines with Lavender & Honey

Classic French Madeleines

Need a lovely snack to serve at teatime? French Madeleines. (Oh and these Browned Butter Linzer Cookies.) The classic madeleine is made with browned butter, eggs and a hint of vanilla. It’s delightfully light and fluffy, bearing more of a resemblance to cake than cookie. This week I’m feeling inspired by spring and my ever growing tea collection, so lavender and honey came to mind. I added a touch of lavender extract, a bit of dried lavender flowers and a healthy gob of honey to the batter. SO beautiful. The honey is smooth and subtley sweet but doesn’t overpower the browned butter flavor. Then the lavender adds delicate character to the cookie, like a lightly brewed pot of lavender Darjeeling.

YumAssist 2 Pack Nonstick Madeleine Pan, 12-cup Heavy Duty Shell Shape Baking Cake Mold Pan.

French Madeleines with Lavender & Honey

Honey and lavender are two common ingredients to pair together. Honey is beautifully floral (as it’s made from nectar) so the lavender flowers play off of it and makes a harmoniously gorgeous combination.

Classic French Madeleines with Lavender & Honey
KitchenAid Professional 600 Stand Mixer 6 quart, Ice (Renewed)

Chef Tips:

  • Buzz the flowers with the sugar in a food processor or mortar and pestle to get it really finely ground. This ensures the lavender really melts into the cookie and you’re not left chewing a petal in the end!
  • Before whipping the eggs, make sure to take them out of the refrigerator ahead of time to come to room temperature. The proteins will loosen and then bind together to make the base much better if they are not wicked cold.
  • Add the sugar slowly while whipping the eggs to help get good volume. Sugar creates strength while whipping increases volume. Adding a bit of both at the same time makes a good healthy base!
  • Make the batter a day ahead of time and bake to serve to get a really fresh and delightful cookie.
  • When you prepare your pans, use very soft (not melted) butter to brush into all the crevices of the madeleine pans. This will give you a nice even coat of butter instead of a pool of melted butter in the bottom.
  • Lightly sprinkle the flour over the butter lined molds and then gently tap the pan to remove the excess. Leaving too much flour in the pan before you bake will stick to the cookie and taste gloopy and gross!

Cheers & happy baking!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
french madeleines

Classic French Madeleines with Lavender & Honey

  • Author: Melissa-Smith
  • Prep Time: 20 minutes + overnight to rest
  • Cook Time: 10 minutes
  • Total Time: 12 hours and 30 minutes
  • Yield: 24 cookies 1x


A soft and delicate cookie flavored with floral lavender and sweet honey. The honey is smooth and plays with the floral notes in the lavender, but doesn’t overpower the browned butter flavor. Perfect for afternoon tea, dessert or mid-morning snack!


  • 4 ounces butter, browned
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon dried lavender
  • 3 eggs
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon lavender extract
  • Zest of 1 lemon
  • 4 ounces butter, softened
  • All purpose flour, for dusting


  1. Place the butter in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to medium low and continue cooking, until the milk solids have turned golden brown; about 10 minutes. Remove from heat and pour into a separate bowl to prevent burning. Set aside to cool.
  2. In a small mixing bowl, combine the flour, baking powder, and salt with a whisk; set aside.
  3. Combine the sugar and dried lavender in a food processor or mortar and pestle. Pulse or grind the lavender and sugar until the mixture is finely ground and fully combined. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed to combine. Start to add the sugar a bit at a time, increasing the speed to medium-high. Drizzle in the honey and continue whipping the mixture until very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a rubber spatula, fold in the flour mixture in three additions, folding just until combined. 
  5. Into the bowl with the cooled browned butter, add the vanilla, lavender, and lemon zest. Fold the butter mixture into the egg mixture in two additions.
  6. Cover the bowl and refrigerate for at least 4 hours, or best, overnight.
  7. Preheat the oven to 375 F degrees. Brush the molds of your madeleine pan with softened, but not melted butter. Then lightly dust with flour, tapping the pans upside down to remove excess flour.
  8. Using a pastry bag, pipe the batter into each mold. You don’t need to spread the batter or completely fill the pan, you want them about 2/3rds full.
  9. Bake for 10 minutes, or until golden brown and the “bellies” pop up when pressed lightly with a finger.
  10. Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently tap the pan to loosen them from the molds. 
  11. Dust with confectioners’ sugar and serve warm.


Take care to fold gently when incorporating the flour and butter into your egg mixture. The volume on the batter is what makes these cookies so light and fluffy!

  • Category: Tea Time
  • Method: Baking
  • Cuisine: French

Keywords: dessert, cookie, cake, spring dessert, spring cookie, tea cookies, dessert recipe, cookie recipe, honey, lavender, madeleine

Recommended Articles


  1. its a very impressive information

  2. Appreciating the time and effort you put into your website and in depth information you offer. You’ve really covered up almost all the possible info that every food enthusiast should follow. Absolutely delightful recipes! Yammi!! Worth sharing! Please do continue sharing updates! Thanks a lot!

    1. I’m so glad you like it! Thanks for stopping by:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

CommentLuv badge