Madeleines with Earl Grey tea
Description
The recipe won't take much time. This recipe yields 12 madeleines. Serve chilled.
Instructions
- 1
Step 1
1. Melt the butter in a small saucepan over low heat or in a microwave. Mix it with the tea and let it steep for 15 minutes. Line a small sieve with a double layer of damp cheesecloth and strain the butter into a small bowl. Discard the tea leaves. In a large bowl, mix together the flour, baking powder, and salt. Add the sugar and lemon zest to the bowl and mix well.
- 2
Step 2
2. Using a mixer in a large bowl, beat the eggs, lemon zest, and sugar together for 2 to 3 minutes. Add honey and vanilla extract, and beat for 1 minute. Add the flour mixture and mix until combined. Cover the dough with plastic wrap and refrigerate for at least 3 hours or up to 2 days. For convenience, you can place the dough into the pan, cover it, and refrigerate; then bake the madeleines straight from the refrigerator. Preheat the oven to 200°C (400°F) with the rack in the center position. Grease a 12-cup madeleine pan, dust with flour, and tap out the excess. Place the pan on a baking sheet. Fill the molds with the batter.
- 3
Step 3
3. Bake for 12-14 minutes, until the madeleines turn golden brown. Remove the madeleines from the mold, let them cool slightly, and serve warm or at room temperature.