- 1 Tbsp loose leaf Earl Grey tea
- 1 1/2 tsp Meyer lemon zest
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1 cup flour
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbsp runny honey
- 3 – 4 oz white chocolate, chopped
- sprinkles (optional – for topping)
- Combine Earl Grey tea and Meyer lemon zest in a large glass measuring cup. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into the glass measuring cup and let cool for 10 minutes.
- Whisk together sugar and flour in a medium bowl. Combine eggs, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Strain the cooled brown butter through a fine mesh sieve into bowl and add honey; stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.
- Preheat oven to 350°F and butter and flour a nonstick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill molds with a generous tablespoon of batter. Bake for about 14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool.
- Line a baking sheet with parchment paper and place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Dip madeleines in melted chocolate and place on prepared baking sheet; top with sprinkles (if desired). Chill in the refrigerator for 15 minutes to set chocolate. Store in an airtight container at room temperature up to 2 days.