Tea isn't just for drinking. I've infused honey with lavender buds to make mini lavender cakes, and even flavoured a decadent earl grey chocolate tart topped with whipped cream. Tea in cookie form is also great, like in these lavender shortbread, which can also be made with lavender Earl grey or plain Earl grey tea.
The key to fluffy madeleines is resting/chilling the batter, baking them at high temperature to give them a burst of heat that will give them that signature hump, and also whipping the eggs and the sugar to the ribbon stage, which mechanically incorporates air that acts like a leavening agent. This recipe also calls for baking powder to give them madeleines an extra boost, though not all recipes do.
This recipe was halved from the original published in Martha Stewart Living (September 2011 issue pages 76 and 77). To grind the tea leaves, I used this Krups electric coffee and spice grinder which ground them to a pretty even fine powder.
Jasmine tea madeleines
- 125 grams (1 cup) bleached all-purpose flour
- 2.5 mL (½ teaspoon) baking powder
- 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
- 3 large egg(s), room temperature
- 125 mL (½ cup) granulated sugar
- 17 grams (1 tablespoon) light brown sugar
- 30 mL (2 tablespoon) loose leaf jasmine tea, ground in a spice grinder
- 115 grams (½ cup) unsalted butter, melted
- 7.5 mL (½ tablespoon) honey
- 1.25 mL (¼ teaspoon) pure vanilla extract
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs with the sugars on high speed for about 10 minutes until they are a very light cream color and thick.
- Sift the dry ingredients over the mixer bowl, and fold them in with a flexible spatula, carefuly.
- Add the ground tea leaves, and fold them in until they are almost, but not totally incorporated.
- Mix the melted butter with the vanilla and the honey in a small cup or bowl, and pour half of it over the batter. Fold it in, then add the other half of the butter mixture. Continue folding (with a couple gentle stirs) until all the ingredients are incorporated. Make sure to scrape the sides of the bowl, and make sure that you’ve gotten all the ingredients off the bottom of the bowl.
- Let the batter stand for 10 minutes. Meanwhile, prepare the pans by very generously greasing them with melted butter, brushing it into the grooves, then dust with flour, tapping out the excess.
- Dollop small spoonfulls of the batter into each slot of the pan, but do not overfill. Each slot will take a generous teaspoon or so. (Practice by baking a couple if you’re unsure how much to put) Bake them for about 12 minutes, or until the edges are golden.
- Immediately flip the pan over a wire rack to release all the madeleines to cool. Then re-prep the pan, and continue baking the rest of the batter.
- Dust with powdered sugar just before serving, or serve them plain.
Ummm...Madeleines...this is the most perfect thing to have with a tea.
Gursahiba @ Exquisite Niche says
I love jasmine tea. This seems a great accomplainment. Cant wait to try. Nice blog. Adding you to my blogroll. Nice blog!
I would have this madeleines for breakfast or a noon snack, lovely! tq for sharing 😉
Kiri W. says
I love madeleines, and these look like a beautiful, subtly flavored version. Wonderful idea!
I bet the tea made these madeleines all the more delicious =)
delicious looking madeleines
Beautiful madeleines! Jasmine tea is utterly delicious!
I love tea, but I never used it for cooking. I think I should start: That Madeleine looks delicious!
A delightful recipe. Tea is a refined pleasure indeed, one I've always found tastes better when one's Mom or spouse brews it for them 🙂
Roxana GreenGirl says
i love tea so much hubby makes fun of me I have tea running through my veins.
Your madeleines look great. would love a couple with my tea! mmm
C&C Cakery says
Adding tea to baked goods is a challenge, but so very worth. You got to make sure you get enough taste out of the leaves - I like how you grind yours down so you can mix the tea right into the batter. Lovely! I've actually never tried madeleines, but this recipe really makes me want to buy a madeleines pan so I can try this recipe 🙂
What a delightful Madeleine recipe! Jasmine tea is so fragrant, evoking a tropical paradise. What a lovely flavor pairing in this classic dessert.
I love madeleines and I've been making them a lot lately. I have never tried jasmine tea but it sounds delicious!
atul sharma says
Amassing madeleines..i am really love tea.....
but i never try to make it.............