lemon madeleines with lavender glaze

Lemon Madeleines + Lavender Glaze for Wit + Aroma

I am lucky to not be tempted by shopping malls and binge buying when I am feeling under the weather. Retail therapy isn't my cup of tea. Instead, I gravitate toward sweets and candies. It may add to my waist line but it doesn't deplete my bank account so I am willing to live with this bad habit. Lately, I am been dealing with toxic people and I have been doing my best to stay away from all dealings with them, which means extracting people who also associate with them. All in all it is a bad combination. But, I'll tell you what I've discovered is a wonderful combination– lemons & lavender. This couple dances and twirls on your tastebuds - the duo is sure to leave your belly happy and your mood improved. 

Lemon Madeleines + Lavender Glaze for Wit + Aroma
Lemon Madeleines + Lavender Glaze for Wit + Aroma
Lemon Madeleines + Lavender Glaze for Wit + Aroma

RECIPE: You'll need a nonstick madeleine pan for this small batch recipe. Glaze recipe from Free Eats.  


  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon of salt
  • 2 large eggs, room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • 1/2 stick of unsalted butter
  • 1/2 teaspoon of baking powder
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon of lemon zest
  • 1  1/4 cup confectioners' sugar
  • 1 tablespoons of dried culinary lavender
  • 1/3 cup of milk


  1. Melt butter, then set aside to cool. Preheat oven to 375. 
  2. Prepare the madeleine pan by brushing melted butter into the molds with a pastry brush. Then dust the molds with flour, tap to rid excess flour. 
  3. Combine eggs, sugar, and salt with a standing mixer with a whisk attachment. Beat on medium-high speed until thick and pale. This can take around 5 minutes. Combine the flour and baking powder in a small bowl.
  4. Beat in the vanilla and almond extracts. On a low speed sprinkle in the flour mixture until combined.
  5. With a spatula fold in the lemon juice, lemon zest, and melted butter. Once combined use a tablespoon to place the batter in to the molds. One mold may use 2 or more tablespoons of batter.
  6. Bake for 8-12 minutes or until the tops of the madeleines spring back when touched. Transfer the madeleines to a wire rack to cool by inverting the pan. Let cool for 10 minutes. 
  7. To make the glaze, bring the milk and lavender to a boil in a small saucepan. Remove from heat and allow to sit for 10 minutes then strain the lavender buds. Stir in the confectioner's sugar until smooth.  
  8. Dip or brush the madeleine with the glaze and allow to set. 
Lemon Madeleines + Lavender Glaze for Wit + Aroma