Lemon Madeleines with Lavender Glaze

Just in time for Mother’s Day.

A delicious lemon and lavender infused version of the classic Madeleine, these little “cakes” are perfect with a cup of tea and a good book.

Notes:  Although it can be rather frustrating to come across recipes with a small amount of a particular flour, the coconut flour in this recipe really does add a delightful springy quality to these madeleines.  The recipe will still work if you sub more of the gluten-free all-purpose flour, but the results will be slightly different.

Lemon Madeleines with Lavender Glaze

  • 1 1/3 cups all-purpose gluten-free flour mix (click here to see my basic flour blend)
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking powder (Hain brand or homemade for corn-free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon xanthan gum or guar gum (I use Authentic Foods xanthan gum for a corn-free variety)
  • 2/3 cup + 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract (I use Frontier brand or homemade for corn-free version)
  • 2 tablespoons lemon juice
  • 1 tablespoon finely minced lemon zest
  • 1/2 cup canola OR coconut oil
  • 3 large eggs
  • 2 egg yolks

→  In the bowl of an electric mixer fitted with a paddle attachment, add the sugar, vanilla extract, lemon juice, lemon zest, oil, eggs, and egg yolks.  Mix on medium speed until thick and smooth, approximately 3 minutes.

→  Add the remaining ingredients: gluten-free all-purpose flour, coconut flour, baking powder, salt and xanthan gum.  Mix on medium-low speed until thoroughly mixed and smooth, approximately 1 1/2 minutes.

→  Let batter “rest”  and set aside for 30 minutes while the oven preheats to 400 degrees.

→  Prepare your Madeleine pans by liberally coating them with coconut oil, shortening or butter (if you eat dairy).

→  Pipe or spoon a tablespoon of batter at a time into each prepared mold.

→  Bake in the center of preheated oven for 6-8 minutes or until edges are just starting to turn golden and the cakes spring back when touched.  Do not over-bake.  The cakes will have “humped” backs and may even have a small crack at the top of the hump.  This is normal!

→  Remove the pan from the oven and carefully bang the pan onto a counter and allow the hot madeleines to tumble out.  Cool on wire rack.

→  Dip the “shell” side of the madeleine in glaze and allow to set up.  Then store in an airtight container.

Lavender Glaze

  • 1 1/4 cups powdered sugar or corn-free powdered sugar
  • 1 tablespoon dried culinary lavender
  • 1/3 cup milk or milk substitute

→ In a small saucepan bring the milk and lavender to a boil.  Turn off heat and allow to sit for 10 minutes.  Strain into a bowl to remove lavender buds.

→ Add the powdered sugar and stir until smooth.

11 thoughts on “Lemon Madeleines with Lavender Glaze

  1. Wow, beautiful pictures and yummy looking Madeleines! Can’t wait to make them….What a nice present for a Mother…..Thank you….Happy Mother’s Day to you as well.

  2. I missed your post!!! :-) Wow these madeleines look amazing, especially the lavender glaze!!!! This will be a great treat for Mother’s Day (for me!) but no one can bake these for me… hmmm… bake myself? 😉 Hehee. Happy Mother’s Day Terris!

  3. Reblogged this on threechickstalkingaboutfood and commented:
    These are so cute and pretty. I’ve been looking for a great gluten-free dairy-free madeleine cookie recipe! These are perfect for brunch or afternoon tea. What an adorable treat to feature on Mother’s Day, too. :)

  4. Thank you so much for posting these! They look so adorably cute, not to mention tasty. What a great idea for Mother’s Day!

  5. Absolutely gorgeous… Madeleines are so adorable, and you’ve made them even cuter with that lovely glaze… sounds really delicious too! I’ve been away from blogging for a while, and it’s nice to come back to something so pretty! Thanks for sharing :)

  6. Thanks for this post. Gorgeous photos, first of all! And also, I had no idea how to get my cookies out of the tins — I will bang them from now on. !!!! Glad to have found this.

  7. I made these yesterday and they are fantastic. Thank you so much! I left off the glaze even though it sounds lovely because I was trying to lower the sugar for my kids but they were still so good and my picky gf son approved, which is rare!!

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