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Earl Grey & Lavender Madeleines

Prep Time:

30 minutes

Bake Time:

10 minutes

Total Time:

1.5 hours


18-20 servings




For the madeleines:

  • ½ cup unsalted butter, melted (plus another 2 tablespoons)

  • 2 large eggs, at room temperature

  • ½ cup HBD x FreshJax lavender sugar

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • ½ teaspoon baking powder

  • ⅛ teaspoon salt


For the shell:

  • 1 cup white melting chocolate

  • ½ tablespoon earl gray tea, finely ground

  • Red food coloring (optional)

Tools Needed

Stand Mixer

Piping Bag

Piping Tip

Madeleine Pan

Cooling Rack

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Bake with Me


Adapted from Sally's Baking Addiction

  1. Make the madeleines: Using a stand mixer fitted with a whisk attachment, beat the eggs and lavender sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater. Beat in the vanilla extract.

  2. Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula, gently fold ⅓ of the dry mixture at a time into egg mixture. 

  3. Stir ¼ cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.

  4. Cover the batter and chill in the refrigerator for 30-60 minutes, but no longer.

  5. Preheat the oven to 350°F.

  6. Melt the remaining two tablespoons of butter. Using a pastry brush, lightly brush the pan with melted butter. 

  7. Transfer the batter to a piping bag fitted with a small round tip. Pipe the batter into each madeleine well and fill until about ¾ of the way full.

  8. Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. 

  9. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to cool completely.

  10. Make the shell: Microwave the white chocolate in 30 second spurts and mix the chocolate (with a fork) in between until fully melted. 

  11. Using a spatula mix the melted chocolate and tea. Add food coloring, as desired.

  12. Spoon a small amount of chocolate into each scalloped well and evenly spread. Gently place the madeleines (ridge side down) on the chocolate. 

  13. Place in freezer for 10 mins to set. Enjoy! ⁣


Dessert, French, Valentine's Day, Cookies

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