Earl grey tea madeleines with honey and lemon

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Madeleines are a favorite treat to have alongside with a sweet cup of afternoon tea. Fluffy, sweet and buttery, who can’t say no to these little sponge cakes?

The traditional French, shell-shaped dessert can be found in many different flavors such as orange, lemon, chocolate but it can also be made with tea. And we couldn’t think of a better kind of tea to add in our madeleines other than Earl grey. The robust flavor of black tea with the exhilarating fragrant citrus aroma of bergamot will make these small soft cookies even harder to resist to. Moreover, we added lemon zest and honey for an even more pronounced citrus flavor and unique sweetness.

In this post I am going to share with you a very simple recipe on how to make your own delicious Earl Grey madeleines. Most of the ingredients should already be in your kitchen and if not they are very easy to find. You can use either Earl grey loose leaves or teabags for this recipe.

So let’s get started..

Ingredients (for 12 pieces):

  • 3/4 cup all purpose flour
  • 5 tbsp unsalted butter at room temperature (plus some extra for molds)
  • 2 tbsp Earl Grey leaves (powdered in a blender or mortar) or two teabags
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 2 tbsp honey
  • 2 large eggs
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1/2 tsp lemon zest

Directions:

  1. Preheat oven to 350°F.
  2. Melt the butter in a small saucepan over low heat. Add your Earl Grey tea and let cool down to room temperature. (If you use teabags remove after they release their flavor). While waiting for your butter-tea mix to cool down, grease your madeleine pan lightly with some butter and dust with flour.
  3. In a bowl stir your flour, baking powder and salt.
  4. Put your eggs in a separate large bowl and whip with an electric mixer on high speed for about 3 minutes or until it gets thick. While still whipping your eggs which should now double in volume slowly add your sugar. Mix for two more minutes or until your mixture is thick.
  5. Add your vanilla, honey and lemon zest in your egg batter and beat for one more minute.
  6. Pour your dry ingredients to your egg batter and gently fold in. Then fold in the butter-tea mix and slightly stir with a wooden spoon to bring all ingredients together and create a nice, smooth mixture.
  7. Now you can put some plastic wrap directly against your batter and refrigerate for about 30 minutes as this helps with baking.
  8. When your batter is chilled enough take out of your refrigerator and spoon it into the buttered molds, filling each 2/3 to 3/4 full. Bake your madeleines for 12–14 minutes, or until the edges get a golden brown color.
  9. Remove from oven, let cool slightly, and remove from the mold.
  10. You can sprinkle your madeleines with some powdered sugar if you would like (optional).
  11. Enjoy!!!

Tips: If you don’t want the tea leaves in your madeleines you can simply strain your butter to remove the leaves using a strainer or a damp cheesecloth.

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