Earl Grey Madeleines
Delicate and flavorful Earl Grey Madeleines infused with the fragrant essence of Earl Grey tea, a delightful treat for any occasion. Perfectly golden, buttery madeleines with a hint of citrus, perfect for afternoon tea, a sophisticated dessert, or simply a special treat.
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.