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    Home - Cake

    Published: Apr 1, 2015 · Modified: Dec 8, 2022 by Amanda Powell · This post may contain affiliate links.

    Brown Butter Lavender Madeleines

    Jump to Recipe

    brown-butter-lavender-madeleine

    I've been on a bit of a brown butter kick. Seriously though, everything should be made with brown butter because it makes everything taste phenomenal. Come on, try and tell me you don't just love when a recipe uses brown butter. And brown butter with lavender, it's the new power couple.

    Last year, I was on a silent lavender mission. I wanted to use lavender in my recipes, but I wanted to grow my own lavender because I'm a glutton for hard work that ultimately leads to huge disappointment. I killed both lavender plants before they could bloom anything. I mean, those poor plants didn't even stand a chance. After that, I decided to order dried lavender online, but you know I hate making you order ingredients online unless I think it is absolutely necessary and I didn't feel that way just yet. But then, I was shopping at The World Market in Bed Bath and Beyond a few weeks ago and saw they had food grade dried lavender on sale!! After that, I also saw it in a few grocery stores. So, of course, I picked up a few (It was like $1.99 for 2oz of dried lavender at The World Market which isn't bad at all).

    lavender-brown-butter-madeleines

    Hopefully, you have a World Market near you or your local grocery store also carries lavender. Otherwise, you might have to go to a specialty store or amazon.com. If you simply can't get your hands on lavender, don't worry, these madeleines are pretty amazing without it.

    Now, my father kinda hates that I am a food blogger because he says I ruin perfectly good food by putting weird things in it. You know what, he still ate these madeleines. He swore it was because he was starving, but man, he had four of them. Four! Then I saw him sneaking around the kitchen to see if there were any more (there weren't because everyone gobbled them up as soon as I was finished my photographs.)

    lavender-brown-butter-madeleine-recipe

    You've got to try them to fully comprehend why they are so darn incredible.

    Recipe Card

    Brown Butter Lavender Madeleines

    Amanda Powell
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    Ingredients
      

    • 11 tablespoons unsalted butter
    • 1 tablespoon dried lavender
    • ⅔ cups sugar
    • 1 cup all purpose flour
    • ¼ teaspoon salt
    • 2 teaspoons baking powder
    • 2 large eggs room temperature preferrable
    • 1 teaspoon vanilla extract

    Instructions
     

    • Place the butter in a saucepan and heat on medium until completely melted. Allow the butter to continue to cook, stirring on occasion until it turns brown and begins to give off a nice nutty scent. Remove from heat and add the lavender. Allow it to rest for about 10 minutes. Strain out the lavender (you can reserve the lavender in an airtight container in the refrigerator for a few days to use in other cooking or to infuse more butter). For a more intense lavender flavor, you may keep half the lavender in the butter (any more would make the madeleines too floral)
    • In a large bowl, mix together the sugar, flour, salt, and baking powder together. set aside.
    • In a small bowl, beat the eggs and add in the vanillla.
    • Add the egg mixture into the flour and mix until just combined. Add in the butter and mix until just combined. It may not seem as though the butter will want to incorporate, but keep working at it.
    • Rest the batter in the refrigerator for at least 30 minutes (you can allow it to sit in the refrigerator up to 8 hours, or overnight if needed). Grease and flour your madeleine pan and store in the freezer until ready to fill.
    • Preheat the oven to 350 degrees F. Fill each madeleine mold with the batter and bake for 14 - 16 minutes turning halfway through baking. The edges should be a nice golden brown and the madeleines should spring back when you gnelty push down on them.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sherrie says

      April 05, 2018 at 10:48 am

      Aha! I see that when the comment is published, it's not so small after all. 🙂

      Reply
    2. Sherrie says

      April 05, 2018 at 10:46 am

      Are those things in the picture sugar strands, or bits of lavender? They look like sugar strangs but, as they're not in the recipe, they probably aren't. Just checking before I get the ingredients in.

      Also, don't know if it's just me but, wow, the size of the font in this box is teeny tiny!

      Reply
      • Amanda says

        April 05, 2018 at 12:05 pm

        They're bit of lavender for decoration 🙂

        Reply
    3. Shab A says

      February 26, 2016 at 1:56 pm

      I'm not sure if I missed it, but I was wondering how many madeleines this recipes yields?

      Reply
      • Amanda says

        February 26, 2016 at 4:02 pm

        It should make about 24 madeleines

        Reply
    4. Alice @ Hip Foodie Mom says

      April 08, 2015 at 10:38 pm

      HA! Your father sounds like my husband. . men!! love the dried lavender!! Beautiful!!

      Reply
    5. Amanda says

      April 02, 2015 at 11:03 pm

      These look so tender and delicious, lavender is such a perfect compliment!!!

      Reply
      • Amanda says

        April 02, 2015 at 11:20 pm

        Thank you!!!!

        Reply
    6. Christina @ Bake with Christina says

      April 02, 2015 at 9:51 am

      Those madeleines look gorgeous! And I LOVE the lavender flavor, my favorite!! Pinned 🙂

      Reply
    7. Traci | Vanilla And Bean says

      April 01, 2015 at 10:33 pm

      Your little madeleine are so pretty and I absolutely love the addition of brown butter and lavender! I'm sorry to hear your plants didn't fare so well... dried lavender can sometimes be expensive. We have lavender fields in abundace around here... and I have 8 plants that bloom like mad year after year! They are beautiful and smell amazing! I hope to get a madeleine pan soon! I want to make them!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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