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Who could say no to a nice, soft and buttery madeleine with their hot cup of tea on a rainy afternoon? Madeleines are the ultimate little treat to enjoy with tea and are ubiquitous in most tea parties. Those French little desserts that are something between a cookie and a cake are delicious and can be made in thousand different ways with all kinds of ingredients.
I shared with you before my recipe for Earl Grey madeleines with honey and lemon, a very popular flavor that so many people love! Another great flavor for your favorite madeleine cookies is Masala Chai!
This traditional Indian tea is favored by millions across the world for its spicy character, zesty, warm flavor and invigorating aroma.. And yes, this great tea blend makes an amazing ingredient for baking. So why not try it in our madeleines?
In this article, I am going to share a very easy recipe for the most aromatic and sweet Masala chai Madeleines ever! You can make these with infused butter or use ground tea leaves in your butter. I prefer adding brown sugar into them as in my opinion, it offers more unique taste. I am confident that their fragrance, slight spiciness and buttery texture will have you drooling!
Enjoy them with a cup of chai tea or a cup of your favorite black tea!
Masala Chai Madeleines
Ingredients (for 12 Madeleines or 24 mini Madelines)
- 100g flour
- 1/2 tsp baking powder
- 2 tbsp loose Masala Chai Tea
- 75g unsalted butter
- Pinch of salt
- 75g brown sugar
- finely grated zest of 1/2 lemon or orange
- 2 large eggs (room temperature)
- 2 tbsp honey
- 2 tsp vanilla extract
- powdered sugar (optional)
- Melt the butter in a small saucepan over a low heat. Add your masala chai tea, stir up and let infuse for about 15 minutes. Strain the leaves using a strainer or by lining two layers of damp cheesecloth on a bowl.
- Discard the tea leaves and set aside to cool down to room temperature. While waiting for your butter to cool down, grease your madeleine pan lightly with some butter and dust with flour.
- In a bowl stir your flour, baking powder and salt.
- In a separate large bowl put your eggs and whip with an electric mixer on high speed for about 3 minutes or until it gets thick. While still whipping your eggs, add the sugar, honey and lemon zest and beat for 1 more minute.
- Pour your dry ingredients into your egg batter and with a rubber spatula, gently fold in. Then fold in the tea-butter and slightly stir with your spatula to bring all ingredients together and create a nice, smooth mixture.
- Place plastic wrap against the surface of the batter and refrigerate for an hour (the longer the better for your baking).
- When your batter is well chilled, take out of your refrigerator and spoon it into the little buttered moulds filling each 2/3 to 3/4 full.
- Preheat oven to 350°F.
- Bake for 12 to 14 minutes or until the madeleines are golden.
- Remove the pan from the oven, let cool slightly and remove your madeleines from molds gently with a knife.
- You can sprinkle with some powdered sugar or drizzle with some honey for some extra sweetness.