Earl Grey Madelines


For this month’s Secret Recipe Club I spent a long time perusing Susan’s Australia-based blog, My Whole Food Family, bookmarking recipes such as Cappuccino Brownie Bites,  Palmiers, Pear Tea Cake,  Christmas Cake, and Caramel Cheesecake. I had my heart set on re-creating this daring Bûche de Nöel and even bought a silicone mold for it, but time got away from me.

But then I remembered that over a year ago I had purchased a madeline pan from World Market and still had not used it. Additionally, I had all of the ingredients for these Earl Grey Tea Madeleines on hand, including a brand new tin of Cream of Earl Grey.

I took a batch of these over to our veterinarian as a thank you for all of their help during Leopold’s last days.

These madeline cake-cookies were the perfect treat for tea-time. The fruit zest is bright and the madeline texture is springy without being greasy. The tea flavor was lost on me, but it might have been the tea I used (even though I added more than the recipe called for) or the fact that my lemon zest was extra “zesty”. The original recipe calls for the zest of half a lemon, but the recipe printed in Bon Appétit lists only a packed half teaspoon, which I would recommend to have more balanced flavors.

If you are planning to make these, remember to allow the batter to chill!

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Earl Grey Tea Madeleines With Honey

By nicole Published: January 25, 2016

  • Yield: 12 Servings

This recipe, from Dorie Greenspan, was originally published in Bon Appétit in 2005 and appears in her book Baking: From My Home to Yours, and as part of Tuesdays with Dorie.



  1. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea and allow to infuse for 10-15 minutes.
  2. Use a sieve lined with cheesecloth or a canning funnel with strainer to separate the tea and release butter into a small bowl.
  3. Sift flour, baking powder, and salt into medium bowl.
  4. Using a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs, sugar and zest together until pale and thick, 3-4 minutes.
  5. Add honey, vanilla, and lemon zest; beat 1 minute longer.
  6. Gently fold in dry ingredients, then tea-flavored butter.
  7. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day. Alternately, you can fill molds with batter and then chill.
  8. Position rack in center of oven and preheat to 400°F.
  9. Brush twelve 3x2-inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet.
  10. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely).
  11. Bake madeleines until golden and tester inserted into center comes out clean, about 10-12 minutes.
  12. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature, dusting with powdered sugar if desired.

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