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The Sweet Pleasure of Lemon and Lavender Madeleines

Recently, I felt inspired to bake some delicious Lemon and Lavender Honey Madeleines. I hadn’t made madeleines since I left my last restaurant job several years ago. My madeleine moulds were still wrapped in the same plastic from the day when my pastry chef handed them back to me.

Chocolate Dipped Lemon and Lavender Madeleines

Lemon & Lavender Honey Madeleines dipped in Chocolate

Chef François de Mélogue
The perfect treat to share! This recipe makes 30 large madeleines or 48 small madeleines.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 30 Pieces


  • Extra flour and room temperature butter for the moulds
  • 13 tbsp Unsalted Butter 6.5 ounces
  • 1 & 2/3 cups Confectioner’s Sugar 6.75 ounces
  • 1/2 cup All-Purpose Flour 2.5 ounces
  • 1/2 cup almond flour (fine) 1.5 ounces
  • 6 large Egg Whites
  • 2 lemons zested
  • 1/4 cup Fresh Lemon Juice
  • 1 tbsp Lavender Honey melted / liquidy


  • Heat butter in a small pot over a medium flame until lightly brown, about 3 minutes. Immediately transfer to another container to stop cooking and cool off quickly.
  • Sift the sugar and flour together into a bowl. Add the almond flour and mix well.
  • Beat the egg whites in a large bowl with a whisk until frothy. Next, stir in the flour mixture and then the cooled brown butter. Finally, incorporate in the zest, juice, and honey.
  • Prep the moulds by generously buttering each mould. I like to sprinkle flour over with a sifter or small strainer until well coated and then tap out the excess flour. It is important to coat the mould well because the butter and flour help to create the exterior texture. Fill the moulds just to the top and then refrigerate for 1 hour. If you are serving later at night, hold in the pans until you are ready for them.
  • Preheat the oven to 375°F. Make sure it is well heated before you cook your madeleines.
  • Cook madeleines until the edges are turning golden brown, about 15 minutes. Pull them out of the oven and let them cool slightly for 5 minutes then eat a few before anyone notices. Tap them out of their moulds.
Keyword French Desserts, Lavender, Lemon
Tried this recipe?Let us know how it was!

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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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