There’s something unforgettable about Madeleines- the golden, scallop-shaped tea cakes from France
Immortalized by Proust and referenced by the Pet Shop Boys, these irresistible little two-bite sponge cakes are made from little more than butter, sugar, flour and eggs. They’re sweet and simple- perfect for children or served as a snack alongside a good cup of tea.
Madeleines are also great for imaginative bakers who want to experiment with different flavors. Lemon, orange, chocolate, raspberry and even matcha make delicious additions. Featured below is a tea-lovers version we spied on Iamafoodblog: Earl Grey Madeleines.
Earl Grey Madeleines Recipe
Adapted from 101 Cookbooks
3 tablespoons butter
1 egg
3 tablespoons flour
2.5 tablespoons sugar
1/2 teaspoon loose leaf earl grey tea
1/4 teaspoon vanilla
Butter to grease madeleine pan
Preheat oven to 350 F.
Melt the butter in a small pot over medium heat. Add the tea and cool to room temperature. While the melted butter is cooling, grease the madeleine pan.
Put the egg in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – approximately 3 minutes. The egg should double or triple in volume. Continuing to mix on high speed, and slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick. With a spatula, gently mix in the vanilla.
Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture, stirring only enough to bring everything together. At this point, I like to refrigerate my batter for a bit. I find it helps with baking. Press saran wrap directly against the batter and refrigerate for at least 30 minutes.
Spoon the batter into the flutes, filling each 2/3 -3/4 full. Bake the madeleines for 12 – 14 minutes, or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately.
