Lilac Madeleines

Recipe for Farm + Sea newsletter

Lilac Madeleines

Prep Time: 15 mins

Cook Time: 28 mins (14 mins per batch)

Yields: 8

Ingredients

MADELEINES

• 1 teaspoon melted butter for the madeleines tray

• 2 large eggs

• 3 oz (80g) caster sugar

• 3½oz (100g) butter, melted and cooled slightly

• 2 Tablespoons (30g) honey

• 1/2 lemon, zest only

• 1 teaspoon fresh lemon juice

• 3 ½ oz (100g) all-purpose flour

• ¾ teaspoon baking powder

• 2 teaspoons dry lavender flowers

• 3 teaspoons lavender extract

Lilac Syrup

• 1 cup fresh lilac blossoms (just florets, no green stems)

• 1 cup sugar

• 1 cup water

• Optional: 1-2 teaspoons of lemon juice (helps preserve the color and adds brightness)

Maple Lemon Icing

• 3 oz powdered sugar

• 1 teaspoon of maple syrup

• 1/2 teaspoon fresh lemon juice

• Tiny pinch of salt

• A few drops of vanilla extract

For The Lilac Simple Syrup

1. Prep the lilacs. Gentry remove the tiny flowers from the stems (the green parts can make it bitter). Give them a light shake or quick rinse and pat dry.

2. Make the syrup base. In a small saucepan, heat the water and sugar over medium heat, stirring until the sugar fully dissolves. Don’t boil hard—just a gentle heat.

3. Infuse. Remove from the heat and add the lilac blossoms. Press them down so they’re submerged.

4. Steep. Cover and let sit for 20-30 minutes for a light floral flavor, or up to 1 hour for stronger (taste as you go!) I recommend the lighter for baking and the stronger for cocktails.

5. Strain. Strain out the flowers through a fine mesh sieve or cheesecloth.

6. Finish. Stir in a little lemon juice if using. Let cool, then transfer to a jar and refrigerate. Use within 1-2 weeks. Great in lemonade, cocktails, coffee, or brushed onto cakes.

For The Icing

Whisk everything together until smooth, and it becomes a thick but dippable glaze. It should ribbon off the spoon, not run like water. Adjust texture: Too thick — add a few drops of lemon juice. Too thin — add a spoonful more powdered sugar

Instructions

1. Preheat your oven to 400°F (200°C). Lightly butter your madeleine pan, then dust with flour, tapping out any excess so each shell is evenly coated.

2. In a mixing bowl, whisk the eggs and sugar until pale, airy, and slightly thickened. Slowly stream in the melted butter, followed by the honey, fresh lemon juice and zest, and a splash of lilac simple syrup. Stir until smooth and fragrant.

3. In a separate bowl, whisk together the flour and baking powder, then gently fold them into the batter until just combined.

4. Let the batter rest for about 20 minutes—this helps create that signature soft rise.

5. Spoon the batter into your prepared molds, filling each about three-quarters full. Bake for 14 minutes in the vintage deep scalloped pan (8-10 mins for a standard Madeleine pan) until the edges are lightly golden, and the centers spring back with a gentle touch.

6. Turn the madeleines out onto a wire rack and let them cool.

7. Dip the fully cooled madeleines into your icing, letting the excess drip off the edges. Place them on parchment paper and allow them to sit until the glaze is fully set. Bon appétit!