Earl Grey Tea Madeleines With Honey
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 tsp
Baking Powder2 large
Egg1 cup
Sugar2 tbsps
Honey2 tsps
Vanilla ExtractDirections:
1
Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl
2
Melt 5 tablespoons butter in saucepan over low heat
3
Mix in tea
4
Let stand 10 minutes, then pour into sieve
5
Twist cheesecloth tightly around tea mixture, releasing tea-flavored butter into bowl
6
Sift flour, baking powder, and salt into medium bowl
7
Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes
8
Add honey, vanilla, and lemon peel; beat 1 minute longer
9
Gently fold in dry ingredients, then tea-flavored butter
10
Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day
11
Position rack in center of oven and preheat to 400°F
12
Brush twelve 3x2-inch madeleine molds with butter
13
Dust with flour; tap out excess
14
Place pan on baking sheet
15
Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely)
16
Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes
17
Sharply rap pan on work surface to loosen madeleines, then turn out onto rack
18
Serve warm or at room temperature
19
Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl
20
Melt 5 tablespoons butter in saucepan over low heat
21
Mix in tea
22
Let stand 10 minutes, then pour into sieve
23
Twist cheesecloth tightly around tea mixture, releasing tea-flavored butter into bowl
24
Sift flour, baking powder, and salt into medium bowl
25
Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes
26
Add honey, vanilla, and lemon peel; beat 1 minute longer
27
Gently fold in dry ingredients, then tea-flavored butter
28
Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day
29
Position rack in center of oven and preheat to 400°F
30
Brush twelve 3x2-inch madeleine molds with butter
31
Dust with flour; tap out excess
32
Place pan on baking sheet
33
Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely)
34
Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes
35
Sharply rap pan on work surface to loosen madeleines, then turn out onto rack
36
Serve warm or at room temperature