Earl Grey Madeleines recipe

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Ingredients

1 ⅓ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
3 large eggs, at room temperature
⅔ cup white sugar
½ cup unsalted butter, melted and cooled to room temperature
2 bags Earl Grey tea (such as Pickwick®), finely ground
1 teaspoon vanilla bean paste
4 teaspoons melted butter, divided
4 teaspoons all-purpose flour, divided

Nutrition Info

50.8 calories
carbohydrate: 6.2 g
cholesterol: 17.6 mg
fat: 2.6 g
fiber: 0.1 g
protein: 0.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 41.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift cake flour, baking powder, and salt together into a medium bowl. Set aside.

  2. Combine eggs and sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy and doubled in volume, about 5 minutes. Fold in the flour mixture with a silicone spatula, 1/4 at a time, until batter is just combined.

  3. Add 1/2 cup melted butter, Earl Grey tea, and vanilla bean paste, mix until combined. Refrigerate batter for 2 to 24 hours.

  4. Prepare 2 madeleine pans by greasing each with 1 teaspoon melted butter and dusting with 1 teaspoon flour. Tap out excess flour. Refrigerate the prepared pans before baking.

  5. Preheat the oven to 450 degrees F (230 degrees C).

  6. Pipe or spoon some of the cold batter into the prepared pans. Fill the molds no more than 3/4 full. Transfer pans to the oven and reduce the temperature to 400 degrees F (200 degrees C).

  7. Bake until madeleines puff up and edges start to color, 6 to 9 minutes. Cool madeleines on a wire rack or paper towels. Wipe out the pans and repeat to finish the batter.

Recipe Yield

48 madeleines

Recipe Note

I love Earl Grey tea, and decided to add it to my basic madeleine recipe. You can dust the madeleines with some powdered sugar before serving.

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