Glazed Lavender Madeleines
with Purple Sweet Potato Glaze
a sweet treat recipe
I’m a self-taught baker who believes the heart of a home is the kitchen. Raised by a lineage of home bakers and surrounded by family cooks, I learned early that simple ingredients can tell beautiful stories and shape lasting memories. My bakes are elegant yet rustic in nature — refined without feeling fussy, nostalgic yet gently elevated. I’m drawn to recipes that make everyday moments feel more intentional and special. Through Cake Joie — “joy” in French — my content & recipes celebrate baking in rhythm with the seasons as a way of savoring life’s ordinary beauty.
These glazed lavender madeleines feature a classic light, buttery crumb delicately infused with lavender and finished with a glossy glaze that's thin, ever so slightly crisp, and naturally tinted a beautiful purple hue with purple sweet potato powder.
TIME (ACTIVE) | 30 M
TOTAL | 30 M
SERVINGS
| 32–34 madeleines
SPECIAL EQUIPMENT:
MADELEINE PAN
MIXING BOWLS
WHISK AND RUBBER SPATULA
FINE-MESH SIEVE
PIPING BAG OR SMALL SCOOP
large bowl until combined. Whisk in the milk until smooth.
In a separate bowl, sift together the flour, baking powder, salt. Gently fold the dry ingredients into the wet ingredients just until incorporated.
Add the honey, neutral oil, and melted butter, stirring until the batter is smooth and fully emulsified. Gently fold in Lavender. Cover and refrigerate the batter for at least 30 minutes.
Preheat the oven to 375°F (190°C) then generously butter a madeleine pan and dust with sifted flour, tapping out any excess. Pipe or scoop the chilled batter into the prepared molds, filling each about two-thirds full. Place the filled pan in the freezer for 5 minutes.
Bake the madeleines at 375°F for 6 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 5–6 minutes more, until the madeleines are puffed, lightly golden around the edges, and spring back when gently pressed.
Remove from the oven, release from the pan, and let cool completely before applying the glaze.
Make the glaze by stirring together the powdered sugar and sweet potato powder, then carefully add the hot water to the bowl and mix until fully incorporated.
With two forks, gently toss a single madeleine into the glaze then lift and tap to remove excess. Set madeleine aside on a cooling rack over a pan with parchment paper and repeat with remaining madeleines. To set the glaze, pre-heat the oven to 325 and place the rack of madeleines in for 1-2 minutes, until dry to touch. Remove and let cool completely. Enjoy!
Madeleines are best enjoyed the day they are baked, when the edges are lightly crisp and the centers are soft and tender. Store plain or iced madeleines in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, refrigerate after the first day and bring to room temperature before serving. Unused madeleines can be frozen for up to 1 month. Thaw at room temperature and ice just before serving for the best texture and flavor.
Freezing the filled pan briefly helps create a stronger initial rise and encourages the classic Madeleine shape.
Setting the glazed madeleines in a low-temperature oven helps to set the glaze so it's not sticky to touch.
whole
A flowering member of the mint family, Lavender is widely known for its distinct sweet aroma.
0.07 oz - PORTION$0.50
0.4 oz - JAR$4
0.4 oz - REFILL$3
2 oz - REFILL$9
powder
Imparts a delightful shade of purple to cakes, pastries, frostings, and candies without the need for artificial dyes.
0.25 oz - PORTION$0.50
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
