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Earl Grey madeleines are light and lovely with tea, the perfect treat to take us right into spring. Infused with Earl Grey tea and Meyer lemon zest, the French butter cakes are equally delicious warm from the oven or cooled and dipped in white chocolate with a shower of festive sprinkles.
With light floral and citrus notes, the golden and buttery scalloped shells are the perfect canvas for your favorite pairing of tea and fresh citrus. Simple to make and absolutely delicious, here’s to mastering madeleines at home.Print
Infused with floral and citrus flavors, golden and buttery Earl Grey madeleines are delicious dipped in white chocolate!
- 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.