Prep 15 mins
Cook 15 mins
Absolutely delicious. Just like regular madeleines, but with a more complex and darker flavor and hint of spice from the ground earl grey tea. Delicious on their own or on the side of an afternoon teacup.
- 1⁄2 cup unsalted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 teaspoons earl grey tea, finely ground (mortar & pestle method is best)
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 2 pinches salt
- 4 large eggs
- 2⁄3 cup sugar
- 2 tablespoons light brown sugar, packed
- In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature.
- Sift together flour, baking powder and salt into a bowl or parchment, set aside.
- In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes.
- Fold in sifted flour mixture, just until combined.
- Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture.
- Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT).
- Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray.
- Fill each mold three quarters full with batter, do not overfill.
- Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully).
- Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack.
- Serve slightly warm, or warm in a low oven until heated through.