Ingredients
Equipment
Method
For the Madeleines
- Melt the Butter: Melt ½ cup + 1 tablespoon of unsalted butter in a small saucepan or microwave-safe bowl. Set it aside to cool slightly while preparing the remaining ingredients.
- Whip the Eggs and Sugar: Place the granulated sugar, 2 room-temperature eggs, and 1 egg yolk in a large mixing bowl. Beat with an electric mixer on high speed for 5–8 minutes, until the mixture becomes pale yellow, glossy, and well aerated. Properly whipping the eggs and sugar helps the madeleines develop their characteristic domed tops.
- Add the Flavorings: Mix in 1 teaspoon of vanilla and 1½ teaspoons of lavender extract paste until just combined.
- Grind the Tea Leaves: Open all 3 Earl Grey tea bags and transfer the tea leaves to a food processor. Process until finely ground, ensuring that no large pieces remain.
- Combine the Dry Ingredients: Sift the all-purpose flour, baking powder, and salt into a small mixing bowl. Stir in the finely ground Earl Grey tea leaves until evenly distributed.
- Fold in the Dry Mixture: Gradually add the flour mixture to the whipped egg mixture. Use a silicone spatula to fold gently until the dry ingredients are incorporated, taking care not to deflate the batter unnecessarily.
- Incorporate the Butter and Cream: Pour the slightly cooled but still liquid melted butter into the batter, followed by the heavy cream. Fold gently until everything is just combined. Avoid overmixing to preserve the batter's light texture.
- Chill the Batter: Cover the mixing bowl with plastic wrap and refrigerate for 1 hour. This chilling period allows the batter to firm up before baking.
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (approximately 177°C). Brush each madeleine mold with melted butter to help prevent sticking.
- Pipe the Batter: Transfer the chilled batter to a piping bag. Pipe approximately 1–1½ tablespoons of batter into each prepared madeleine mold, distributing it evenly without overfilling.
- Bake the Madeleines: Bake for 12–14 minutes, until the madeleines have risen into rounded, domed tops. The source lists a 12-minute cook time, while the detailed baking instructions specify 12–14 minutes; check for the characteristic domed shape as indicated.
- Cool the Cakes: Remove the pan from the oven and let the madeleines cool in the pan for a few minutes. Carefully transfer them to a cooling rack and allow them to cool completely before glazing.
For the Lavender Icing
- Mix the Powdered Sugar and Water: Place the sifted powdered sugar in a small bowl. Add 3 tablespoons of water initially and mix until smooth, adding the remaining water as needed, up to 4 tablespoons. The icing should be thick but dippable. If it remains very dry after adding 4 tablespoons, add a little more water, approximately 1 teaspoon at a time, until the desired consistency is reached.
- Add Lavender and Color: Stir in 1 teaspoon of lavender extract paste and 1–2 drops of purple food coloring, adjusting the color to your preference.
- Dip the Madeleines: Once the madeleines are completely cool, dip each one into the lavender icing. Allow excess icing to drip off before placing the cakes on parchment paper.
- Let the Icing Set: Leave the glazed madeleines on the parchment paper until the icing has hardened. Serve once the coating is set.
- Store the Leftovers: Place any remaining madeleines in an airtight container. They are best enjoyed on the day they are baked, as their quality declines afterward.
Notes
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Egg temperature: Use room-temperature eggs and egg yolk to help them whip smoothly with the sugar.
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Whipping matters: Beat the eggs and sugar for the full 5–8 minutes, until pale yellow and glossy, to help the madeleines develop their characteristic domed tops.
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Grind the tea finely: Process the Earl Grey tea leaves until no large pieces remain, ensuring a more even distribution of tea flavor throughout the cakes.
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Fold gently: Incorporate the flour mixture, melted butter, and heavy cream without overmixing to preserve the batter's light texture.
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Chill the batter: Refrigerate the covered batter for 1 hour before baking, as directed in the recipe.
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Prepare the molds: Brush the madeleine cavities with melted butter before piping in the batter to help the cakes release easily.
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Check the baking time: The detailed instructions specify 12–14 minutes at 350°F (177°C). Look for risen, domed tops when checking for doneness.
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Cool before glazing: Allow the madeleines to cool completely before dipping them into the icing so the coating can set properly.
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Adjust the icing gradually: Begin with 3 tablespoons of water and add more as needed to achieve a thick but dippable consistency.
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Enjoy them fresh: These madeleines are best on the day they are baked. Store leftovers in an airtight container.