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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