Earl Grey Madeleines recipe
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Ingredients
- 1 ⅓ cups cake flour 1 teaspoon baking powder ½ teaspoon salt 3 large eggs, at room temperature ⅔ cup white sugar ½ cup unsalted butter, melted and cooled to room temperature 2 bags Earl Grey tea (such as Pickwick®), finely ground 1 teaspoon vanilla bean paste 4 teaspoons melted butter, divided 4 teaspoons all-purpose flour, divided
Nutrition Info
- 50.8 caloriescarbohydrate: 6.2 gcholesterol: 17.6 mgfat: 2.6 gfiber: 0.1 gprotein: 0.8 gsaturatedFat: 1.5 gservingSize: -sodium: 41.5 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Earl Grey Madeleines
Directions
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Sift cake flour, baking powder, and salt together into a medium bowl. Set aside.
Combine eggs and sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy and doubled in volume, about 5 minutes. Fold in the flour mixture with a silicone spatula, 1/4 at a time, until batter is just combined.
Add 1/2 cup melted butter, Earl Grey tea, and vanilla bean paste, mix until combined. Refrigerate batter for 2 to 24 hours.
Prepare 2 madeleine pans by greasing each with 1 teaspoon melted butter and dusting with 1 teaspoon flour. Tap out excess flour. Refrigerate the prepared pans before baking.
Preheat the oven to 450 degrees F (230 degrees C).
Pipe or spoon some of the cold batter into the prepared pans. Fill the molds no more than 3/4 full. Transfer pans to the oven and reduce the temperature to 400 degrees F (200 degrees C).
Bake until madeleines puff up and edges start to color, 6 to 9 minutes. Cool madeleines on a wire rack or paper towels. Wipe out the pans and repeat to finish the batter.