This recipe is a delightful twist on the iconic French treat with a rich history dating back to the 18th century.

Fun fact: Legend has it that these shell-shaped cakes were named after a young girl named Madeleine Paulmier in 1755, who served them to the Duke of Lorraine.

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Recipe Card

Lavender honey madeleines

This light little sponge cake is made all the sweeter with the fragrant addition of some lavender honey.
Prep Time45 minutes
Cook Time6 minutes
Course: Dessert, Snack
Cuisine: French
Keyword: Baked goods, Madeleines, French Madeleines, French confectionery, Lavender flavoured recipe
Servings: 30 Madeleines


  • 180 g unsalted butter melted and cooled to room temperature, plus additional for greasing
  • 180 g plain flour plus additional for dusting
  • 5 g baking powder
  • 1/4 teaspoon 1g fine sea salt
  • 4 large eggs
  • 120 ml lavender honey or any single-varietal wildflower honey
  • Icing sugar for dusting


  • Grease and flour a madeleine pan. Place in the freezer to chill for 30 minutes. Preheat the oven to 400°F (200°C).
  • In a small bowl, whisk together the flour, baking powder and salt; set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and honey and whip for about 10 minutes, or until thick pale ribbons start to appear in the batter.
  • Add the flour mixture and use a rubber spatula to fold until just combined.
  • Add the melted butter and fold until just combined.
  • Fill each madeleine mould with about 1 tablespoon (15ml) of batter. Bake for about six minutes, or until the madeleines are golden brown. Remove from the pan and let cool completely on a wire rack.
  • Serve dusted with powdered sugar or dipped into your next cup of coffee.

Extracted from French Property News Magazine.

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