Imagine biting into a delicate, shell-shaped pastry that transports you to a Parisian café with its sophisticated blend of floral lavender and aromatic Earl Grey tea. These Lavender Earl Grey Madeleines are not just a dessert; they're a culinary experience that will elevate your baking skills and impress even the most discerning food lovers. With their golden, buttery exterior and a hint of exotic flavors, these madeleines are about to become your new obsession – a perfect treat that bridges traditional French baking with modern, innovative taste combinations.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: French
Serves: 24 madeleines
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon dried culinary lavender
- 2 tablespoons Earl Grey tea, finely crushed
- 1/2 teaspoon vanilla extract
Instructions
- Prepare your madeleine pan by thoroughly buttering each shell-shaped cavity and dusting with flour. Alternatively, use non-stick cooking spray with flour. Place the pan in the refrigerator to chill.
- In a small skillet, toast the dried lavender and crushed Earl Grey tea leaves over low heat for 1-2 minutes to release their aromatic oils. Remove from heat and let cool completely.
- In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes light, pale, and slightly frothy, about 3-4 minutes using an electric mixer.
- Gently fold in the melted butter, vanilla extract, toasted lavender, and Earl Grey tea leaves until just combined. Be careful not to overmix.
- Sift the flour and baking powder together, then gradually fold into the wet ingredients until a smooth batter forms. The batter should be light and slightly thick.
- Cover the batter and refrigerate for at least 1 hour (or up to overnight). This resting period helps develop flavor and creates the classic madeleine hump.
- Preheat the oven to 375°F (190°C). Remove the batter from the refrigerator and let it sit at room temperature for 10 minutes.
- Spoon the batter into the chilled madeleine pan, filling each cavity about 3/4 full. Do not overfill.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the characteristic hump has formed.
- Remove from the oven and immediately tap the pan on the counter to release the madeleines. Transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light lavender glaze before serving. Best enjoyed the same day they are baked.
Tips
- Chill is key: Always refrigerate your madeleine pan and batter. This helps create the signature "hump" and ensures a tender texture.
- Don't overmix: Gentle folding is crucial. Overmixing can lead to tough, dense madeleines instead of light, airy ones.
- Fresh is best: These delicate pastries are at their peak on the day they're baked. Serve within hours of baking for maximum flavor and texture.
- Toasting technique: Lightly toasting the lavender and Earl Grey leaves awakens their essential oils, intensifying the flavor profile.
- Precision matters: Use exact measurements and follow the resting time carefully. Baking is a science, and madeleines require attention to detail.
- Pan preparation: A well-greased and floured pan is essential for easy release and beautiful shell-shaped pastries.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
