Description
These Lemon Earl Grey Madeleines are delicate French butter cakes infused with fragrant Earl Grey tea and filled with a tangy lemon curd. Light, fluffy, and perfectly buttery, they make a sophisticated treat for tea time or dessert. The recipe involves gently folding the batter and baking in a classic madeleine pan for a crisp edge and tender crumb.
Ingredients
Scale
Madeleine Batter
- 8 tablespoons unsalted butter
- 1 teaspoon loose Earl Grey tea
- 2 large eggs (at room temperature)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon table salt
Filling and Garnish
- ¼ cup lemon curd (for filling)
- powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (200°C). Lightly spray a madeleine pan with non-stick cooking spray to ensure easy release after baking.
- Melt Butter and Steep Tea: Melt the butter in a small saucepan or microwave, then stir in the loose Earl Grey tea. Allow the tea to steep in the warm butter while you prepare the batter.
- Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or a hand mixer, beat the eggs and granulated sugar on medium-high speed until the mixture is thick and ribbon-like, about 5 minutes. The batter should fall in a thick ribbon when the whisk is lifted.
- Add Vanilla Extract: Mix the pure vanilla extract into the egg and sugar mixture until combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients gently into the wet egg mixture with a spatula until no dry flour remains, being careful not to overmix.
- Strain Butter and Combine: Strain the Earl Grey infused butter through a fine mesh sieve to remove the tea leaves, then gently fold the butter into the batter until fully incorporated.
- Fill Madeleine Pan: Spoon about one heaping tablespoon of batter into each well of the prepared madeleine pan, filling them evenly.
- Bake Madeleines: Bake the madeleines for 3 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 7 minutes, or until the edges are golden and the centers spring back when lightly pressed.
- Cool Madeleines: Remove the pan from the oven, let the madeleines cool in the pan for 3 minutes, then transfer them onto a wire rack to cool completely.
- Fill and Serve: Fill a piping bag with the lemon curd and cut a small hole at the tip. Pipe a small amount of lemon curd into the center of each cooled madeleine. Optionally dust the madeleines with powdered sugar and serve immediately.
Notes
- The lemon curd filling adds a bright, tangy contrast to the fragrant Earl Grey flavor in the madeleines. Use good-quality lemon curd for best results.
- Ensure the eggs are at room temperature to help achieve the thick, ribbon-like batter texture.
- You can prepare the madeleines ahead of time and store them in an airtight container for up to 2 days; add lemon curd just before serving to avoid sogginess.
- If you don’t have a madeleine pan, you can use mini muffin tins, though the characteristic shell shape will be less pronounced.
- For a lighter dusting, sift powdered sugar over the madeleines just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: madeleines, lemon curd, Earl Grey tea, French dessert, tea cake, buttery cake, lemon, Earl Grey madeleines
