- 3/4 cup cake flour, plus more for dusting the pan
- 1 tsp lavender, flowers only (stems and leaves removed)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs, at room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 5 tbsp unsalted butter, melted and cooled to room temperature, plus more for greasing the pan
- 1/4 cup chopped toasted pistachios
For Lemon Glaze (optional)
- 2 cups powered sugar
- 1/4 cup lemon juice
Adapted from the Chronicle Kitchen’s Pistachio Cardamon Madeleine Recipe
- Into a small bowl, sift together the cake flour, baking powder, and salt. Once sifted, sort the dried lavender to remove any leaves or stems (so that only the purple flower buds will remain). Add to sifted mix and and set aside.
- In a medium bowl using a hand-held or stand mixer, whisk together the eggs, sugar, and vanilla on medium-high speed until the mixture is very light and almost doubled in volume, about 5 minutes.
- Using a rubber spatula, carefully fold the flour mixture and the melted butter into the egg mixture until just combined. Gently mix in the chopped pistachios. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. In our most recent batch, we let the madeleines refrigerate for about 2 hours.
- Position a rack in the center of the oven and preheat to 400°F. Grease a madeleine pan with the remaining melted butter and dust pan with flour, brushing off any excess.
- Using a small spoon, add batter into the prepared pan, filling each mold about three-quarters full. Do not add too much to the moldings and do not smooth out the batter. Bake until the madeleines are puffed up and the edges have just started to brown, 8 to 10 minutes.
- Quickly turn out the madeleines onto a wire rack and allow to cool. Wipe out the pan then continue preparing, filling, and baking the pan until all the batter has been used. After allowing the madeleines to slightly cool, prepare the Lemon Glaze (optional). These madeleines are best served warm or at room temperature the same day they are made.
- To make the glaze, sift the powered sugar into a small bowl. Add lemon juice gradually, using a whisk. Continue to stir until glaze is smooth. Once madeleines have cooled, simply dip the upper diagonal of each into the glaze and set aside until glaze has set. Enjoy!