Edible Flowers: Lavender Mini Madeleines


Here is the recipe for mini lavender madeleines that was served in my Foodbuzz 24, 24, 24 Cooking with Edible Flowers party.  This was adapted from Recipe#95009 at www.Recipezaar.com


  • 3/4 cup sugar
  • 3 tablespoons dried lavender flowers
  • 3/4 cup unsalted butter, melted & cooled
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour


  1. Using a food processor, process sugar and lavender flowers until finely ground.
  2. Preheat oven to 400 degrees.  In a large bowl and using a wire whisk, mix eggs, lavender sugar mixture and vanilla until light and fluffy. Gradually whisk in melted butter.
  3. Using a rubber spatula gently fold in flour. Generously spray Madeleine pans with non-stick cooking spray.
  4. Spoon a half teaspoon of batter into each mini madeleine mold, leave the batter mounded in the center. (Put 1 tbs if using regular sized madeleine molds.) This will result in the typical”humped” appearance of the Madeleine.
  5. Bake 8 to 10 minutes or until golden brown.
  6. Immediately remove from pan and allow to cool on a wire rack. Store in an airtight container.
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» anna said: { Mar 29, 2009 - 06:03 }

Those are adorable! They sound yummy, too. I love lavender!

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