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I love Earl Grey tea, and decided to add it to my basic madeleine recipe. You can dust the madeleines with some powdered sugar before serving.


Recipe Summary test

30 mins
15 mins
2 hrs
2 hrs 45 mins
48 madeleines


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sift cake flour, baking powder, and salt together into a medium bowl. Set aside.

  • Combine eggs and sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy and doubled in volume, about 5 minutes. Fold in the flour mixture with a silicone spatula, 1/4 at a time, until batter is just combined.

  • Add 1/2 cup melted butter, Earl Grey tea, and vanilla bean paste; mix until combined. Refrigerate batter for 2 to 24 hours.

  • Prepare 2 madeleine pans by greasing each with 1 teaspoon melted butter and dusting with 1 teaspoon flour. Tap out excess flour. Refrigerate the prepared pans before baking.

  • Preheat the oven to 450 degrees F (230 degrees C).

  • Pipe or spoon some of the cold batter into the prepared pans. Fill the molds no more than 3/4 full. Transfer pans to the oven and reduce the temperature to 400 degrees F (200 degrees C).

  • Bake until madeleines puff up and edges start to color, 6 to 9 minutes. Cool madeleines on a wire rack or paper towels. Wipe out the pans and repeat to finish the batter.

Cook's Notes:

Scrape seeds from 1 vanilla bean instead of using vanilla bean paste, if desired.

Consider serving with a dab of buttercream frosting to add sweetness. Beat powdered sugar, whipping cream, soft butter, and a little vanilla bean paste together to make buttercream.

Nutrition Facts

51 calories; protein 0.8g; carbohydrates 6.2g; fat 2.6g; cholesterol 17.6mg; sodium 41.5mg. Full Nutrition