Let’s bake some delicate and flavorful Earl Grey Madeleines! These little shell-shaped cakes are infused with the fragrant essence of Earl Grey tea, making them a delightful treat for any occasion. This recipe is easy to follow and yields perfectly golden, buttery madeleines with a hint of citrus.
Why You Will Love This Recipe
These Earl Grey Madeleines are more than just a pretty treat; they’re a sensory experience. The delicate crumb, the subtle tang of lemon, and the distinctive bergamot aroma of Earl Grey tea create a truly unique flavor profile. They’re perfect for afternoon tea, a sophisticated dessert, or simply a special treat for yourself. Plus, the recipe is straightforward, even for beginner bakers. The key is to let the batter rest, which allows the flavors to meld and the madeleines to develop their signature hump.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 Earl Grey tea bags, finely ground (or 2 tablespoons loose leaf Earl Grey tea, finely ground)
- 1 tablespoon lemon zest
Step-by-Step Instructions
1. Prepare the Butter and Tea:
First, melt the butter in a saucepan or microwave and let it cool slightly. While the butter is cooling, grind the Earl Grey tea leaves as finely as possible. You can use a spice grinder, a mortar and pestle, or even put them in a plastic bag and crush them with a rolling pin.
2. Whisk the Wet Ingredients:
In a large bowl, whisk together the sugar and eggs until pale and slightly thickened. Then, add the milk and vanilla extract and whisk until combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and ground Earl Grey tea. Make sure the tea is evenly distributed throughout the flour mixture.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
5. Add Butter and Zest:
Gently fold in the cooled melted butter and lemon zest until everything is well incorporated.
6. Chill the Batter:
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This step is crucial for achieving the characteristic madeleine hump.
7. Prepare the Madeleine Pan:
Preheat your oven to 375°F (190°C). Grease a madeleine pan thoroughly with butter and dust with flour, tapping out any excess. This will prevent the madeleines from sticking.
8. Fill the Pan:
Spoon or pipe the batter into the madeleine molds, filling each mold about 3/4 full. Don’t overfill, as the madeleines will rise during baking.
9. Bake the Madeleines:
Bake for 11-13 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched. Keep an eye on them, as baking times can vary depending on your oven.
10. Cool and Serve:
Remove the madeleines from the oven and let them cool in the pan for a few minutes before gently inverting them onto a wire rack to cool completely. Serve warm or at room temperature.
Serving Suggestions
Earl Grey Madeleines are incredibly versatile and can be enjoyed in many ways. They are perfect paired with a cup of tea, especially Earl Grey, to enhance the tea flavor, of course!.
For presentation, dust the Earl Grey Madeleines with powdered sugar for an elegant touch or serve them alongside fresh berries and whipped cream for a more decadent dessert.
These madeleines are perfect for afternoon tea, brunch, or any special occasion where you want to impress your guests with a sophisticated and delicious treat.
Storage and Reheating
Store the cooled Earl Grey Madeleines in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, but they can be stored for a little longer if needed.
To reheat, you can warm them in a low oven (around 300°F or 150°C) for a few minutes until they are slightly warmed through. Avoid microwaving, as this can make them rubbery.
Key Details
- Prep time: 20 minutes
- Cook time: 11-13 minutes
- Chill time: 30 minutes – 2 hours
- Servings: Approximately 12-15 madeleines
- Equipment: Madeleine pan, mixing bowls, whisk, measuring cups and spoons, grater for zest, spice grinder or mortar and pestle (optional, for grinding tea)
Earl Grey Madeleines
Ingredients
- 1/2 cup 1 stick unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 2 large eggs lightly beaten
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 Earl Grey tea bags finely ground (or 2 tablespoons loose leaf Earl Grey tea, finely ground)
- 1 tablespoon lemon zest
Instructions
- Melt the butter in a saucepan or microwave and let it cool slightly. Grind the Earl Grey tea leaves as finely as possible.
- In a large bowl, whisk together the sugar and eggs until pale and slightly thickened. Then, add the milk and vanilla extract and whisk until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground Earl Grey tea. Make sure the tea is evenly distributed throughout the flour mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the cooled melted butter and lemon zest until everything is well incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This step is crucial for achieving the characteristic madeleine hump.
- Preheat your oven to 375°F (190°C). Grease a madeleine pan thoroughly with butter and dust with flour, tapping out any excess. This will prevent the madeleines from sticking.
- Spoon or pipe the batter into the madeleine molds, filling each mold about 3/4 full. Don't overfill, as the madeleines will rise during baking.
- Bake for 11-13 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched. Keep an eye on them, as baking times can vary depending on your oven.
- Remove the madeleines from the oven and let them cool in the pan for a few minutes before gently inverting them onto a wire rack to cool completely. Serve warm or at room temperature.