I have a small obsession with madeleines right now. I could almost make some every day without getting bored. As I was tired of baking my madeleines in batches (the wait was killing me), I invested in 3, yes 3, madeleines silicone moulds. I gained so much time, no need for extra butter nor to wait in between the batches. The recipe is almost the same as my chocolate vanilla madeleines but it takes 3 times less time now that swapped my metal moulds for silicone ones. But don’t worry, the characteristic bump is still here. This time, I made Earl Grey madeleines because I just love Earl Grey in baking since I first tried it in my Earl Grey shortbread. I love to enjoy these delicious littles madeleines with my tea or to offer them in small bags to friends and family.
Rest time in the fridge: 2h
Cook time: 8 to 12mn
Makes about 20 madeleines
- 125g butter
- 100g all-purpose flour
- 1 teaspoon baking powder
- 20g ground almonds
- 2 eggs
- 100g of sugar
- 1 pinch of salt
- 25g finely powdered Earl Grey tea
- Melt the butter then add the Earl Grey tea. Sift together the flour, ground almonds, baking powder and salt.
- In another bowl, gently mix the eggs and sugar with a spatula. Stir in the flour mix until smooth. Add in the Earl Grey infused butter and incorporate quickly until smooth.
- Fill the madeleine prints with the dough up to 5mm from the top. You can use a piping bag or zip bag to make this step even easier.
- Put the filled moulds in the fridge for 2 hours.
- After 2 hours, preheat your oven to 220-230°C (depending on how hot your oven can go). Put the moulds in the oven then immediately turn down the temperature to 160°C fan. Let your madeleines bake for 8 to 12 minutes until their are golden brown and have a nice bumpy look*. Once baked, removed your Earl Grey madeleines from the moulds and let them cool on cooling rack**.
**If you can resist, the ideal is to prepare madeleines the day before and let rest overnight in a freezer bag overnight for an incomparable softness when serving.