Brown Butter Lavender Madeleines
  • 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
  1. 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)
  2. In a large bowl, mix together the sugar, flour, salt, and baking powder together. set aside.
  3. In a small bowl, beat the eggs and add in the vanillla.
  4. 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.
  5. 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.
  6. 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.
Recipe by A Cookie Named Desire at