Buttery, tender, and infused with the cozy aroma of Earl Grey tea, these madeleines are an elegant treat that pairs perfectly with your favourite warm drink.
Equipment
- Madeleine pan
- Mixing bowls
- Whisk or electric mixer
- Sieve or sifter
- Spatula
- Cooling rack
Ingredients
- 1 cup 125g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp strong brewed Earl Grey tea cooled
- Use 1–2 tea bags or 2 tsp loose leaf in 2 tbsp hot water or milk
- 1/2 cup 115g unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup 100g granulated sugar
- 1 tsp vanilla extract
- Optional: powdered sugar or melted white chocolate for finishing
Instructions
Step 1: Brew Your Tea
- Steep 1–2 Earl Grey tea bags (or 2 tsp loose leaf) in 2 tablespoons of hot water or milk.
- Let it steep for 5 minutes for a strong flavor.
- Remove the tea and let the liquid cool completely before using.
Step 2: Prepare the Pan
- Generously grease your madeleine pan with butter or non-stick spray.
- Lightly dust with flour and tap out any excess.
- Place the pan in the fridge to chill while you make the batter.
Step 3: Mix the Dry Ingredients
- In a small bowl, sift together:
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Set aside.
Step 4: Beat Eggs and Sugar
- In a large bowl, whisk together:
- 2 eggs
- 1/2 cup sugar
- Beat for 3–5 minutes, until the mixture becomes pale, thick, and fluffy.
- (Use a hand or stand mixer for best results.)
Step 5: Add Flavorings
- Stir in:
- 1 tsp vanilla extract
- 2 tbsp brewed and cooled Earl Grey tea
Step 6: Add the Dry Ingredients
- Gently fold the sifted flour mixture into the wet ingredients.
- Mix just until no dry streaks remain—be careful not to overmix.
Step 7: Fold in the Butter
- Slowly pour the melted, cooled butter into the batter.
- Gently fold it in until the mixture is smooth and shiny.
- Scrape down the sides and bottom of the bowl to fully incorporate.
Step 8: Chill the Batter
- Cover the bowl with plastic wrap.
- Refrigerate for 30 to 60 minutes.
- (This helps firm the batter and improves the texture + rise.)
Step 9: Bake
- Preheat oven to 375°F (190°C).
- Remove the chilled pan from the fridge.
- Spoon or pipe the batter into the molds, filling each about 3/4 full.
- Bake for 10–12 minutes, or until:
- The edges are golden
- The tops spring back when gently pressed
- A little “hump” forms in the center
Step 10: Cool and Finish
- Let madeleines sit in the pan for 2–3 minutes.
- Carefully turn them out onto a wire rack to cool completely.
- Optional:
- Dust with powdered sugar
- Drizzle with melted white chocolate