Earl Grey Madeleines

Note: This post is sponsored by Adagio Teas. Opinions are mine alone.

I’m excited to share this recipe for Earl Grey Madeleines, plus an easy suggestion for a personalized gift option for tea lovers!

My sister is getting married later this year so I have been immersed in all things bachelorette, shower, and wedding over the last few months. Her bridal shower is coming up soon, so naturally, I have been thinking of different gift options to help celebrate my sister. I love a good themed gift that adds a bit of personalization, so I was thrilled when Adagio Teas contacted me recently about doing a post highlighting some of their awesome products.

Adagio’s website has an impressive number of loose teas, plus teaware, pantry items, and gift selections that can be easily curated into the perfect gift. I was immediately drawn to a 20oz Particle Teapot that is just the right size to brew tea for two. The enameled glazed iron pot is both a kettle and teapot, and includes a stainless steel infuser basket so you can steep the tea leaves right in the pot.

I scrolled through their extensive tea selection and chose a random assortment of sample sized teas so that I could include a bunch of different types in my gift for my sister. Naturally, I picked up a few for myself as well, including Earl Grey Bravo, a blend of artisan black tea from Sri Lanka, flavored with bergamot.

source: adagio.com

It probably goes without saying that I wanted to make something that would go well with the teapot and teas, so I decided to make these yummy Earl Grey Madeleines, using Earl Grey Bravo and raw honey from Adagio. My family loves quite a range of tea, but Earl Grey is definitely a favorite of ours, so I wanted to incorporate that into the gift.

My sister is having a display shower, where gifts will not be wrapped, so I packaged them up in a large cookie jar, along with the teapot and a few sample sized teas, including Peach Oolong, Buddha’s Dream, 40 Winks, and, of course, Earl Grey Bravo.

Ingredients (makes 2 dozen madeleines):

• 2 cups cake flour (or all purpose flour and cornstarch, directions here)
• 1 tablespoon baking powder
• 3 tablespoons honey
• 1 cup unsalted butter (2 sticks)
• 3/4 cup plus 1 tablespoon granulated sugar
• the zest of 2 lemons
• 1 tablespoon loose Earl Grey tea, finely chopped
• 3 eggs plus 1 egg white, at room temperature
• 5 tablespoons milk, at room temperature
• cooking spray
• confectioners sugar, for dusting, if desired

note: you’ll need a madeleine pan to make these.

Begin by stirring together the flour and baking powder in a medium-sized bowl.

Add the honey to another medium, heatproof bowl, and place a strainer over the bowl.

Add the butter to a small pot and melt over medium-high heat. Swirl occasionally as it melts, waiting for the butter to brown into a caramel color, about 5 minutes.

Pour the melted browned butter through the strainer into the bowl with the honey. Mix to combine.

Add the loose tea leaves to a small food processor and pulse to chop. (Or finely chop the loose tea with a knife.)

In a separate large bowl, whisk together the sugar, lemon zest, and Earl Grey tea leaves.

Add in the eggs, egg white, and milk, stirring to combine.

Slowly add in the flour mixture, mixing to fully incorporate the flour into the batter.

Gradually mix in the butter-honey mixture. You’ll end up with a nice, glossy, batter.

Press plastic wrap against the surface of the batter in the bowl and refrigerate overnight.

The next day when you’re ready to bake, preheat your oven to 425 degrees F.

Spray a madeleine plan with nonstick baking spray.

Add a tablespoon of the batter to each shell. You don’t need to level the batter, it will spread out while baking. (I used my OXO cookie scoop to scoop out the dough.)

Cover and refrigerate the remaining batter until ready to use.

Add the madeleine pan to the oven and bake for 9 to 11 minutes, or until the cakes are golden.

Turn the pan over onto a rack.

If desired, lightly dust the madeleines with powdered sugar.

Cool the pan before spraying again with cooking spray and baking the remaining batter.

To store, add to an airtight container and store in the refrigerator until ready to eat or gift. They will last a few days.

These madeleines have a subtle earl grey flavor enhanced by the lemon zest, which brings out some of the bergamot essence.

I hope my sister and her fiancé enjoy sharing these over freshly steeped tea in their new teapot!

Print

Yum

Earl Grey Madeleines

Prep Time: 8 hours, 20 minutes

Cook Time: 22 minutes

Yield: 2 dozen servings

Serving Size: 1 madeleine

Ingredients

• 2 cups cake flour
• 1 tablespoon baking powder
• 3 tablespoons honey
• 1 cup unsalted butter (2 sticks)
• 3/4 cup plus 1 tablespoon granulated sugar
• the zest of 2 lemons
• 1 tablespoon loose Earl Grey tea, finely chopped
• 3 eggs plus 1 egg white, at room temperature
• 5 tablespoons milk, at room temperature
• cooking spray
• confectioners sugar, for dusting, if desired

Instructions

1. Begin by stirring together the flour and baking powder in a medium-sized bowl.
2. Add the honey to another medium, heatproof bowl, and place a strainer over the bowl.
3. Add the butter to a small pot and melt over medium-high heat. Swirl occasionally as it melts, waiting for the butter to brown into a caramel color, about 5 minutes.
4. Pour the melted browned butter through the strainer into the bowl with the honey. Mix to combine.
5. Add the loose tea leaves to a small food processor and pulse to chop. (Or finely chop the loose tea with a knife.)
6. In a separate large bowl, whisk together the sugar, lemon zest, and Earl Grey tea leaves.
7. Add in the eggs, egg white, and milk, stirring to combine.
8. Slowly add in the flour mixture, mixing to fully incorporate the flour into the batter.
9. Gradually mix in the butter-honey mixture. You’ll end up with a nice, glossy, batter.
10. Press plastic wrap against the surface of the batter in the bowl and refrigerate overnight.
11. The next day when you’re ready to bake, preheat your oven to 425 degrees F.
12. Spray a madeleine plan with nonstick baking spray.
13. Add a tablespoon of the batter to each shell. You don’t need to level the batter, it will spread out while baking. (I used my OXO cookie scoop to scoop out the dough.)
14. Cover and refrigerate the remaining batter until ready to use.
15. Add the madeleine pan to the oven and bake for 9 to 11 minutes, or until the cakes are golden.
16. Turn the pan over onto a rack.
17. If desired, lightly dust the madeleines with powdered sugar.
18. Cool the pan before spraying again with cooking spray and baking the remaining batter.

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