Recipe for Earl Grey lavender madeleines: madeleines flavored with Earl Grey tea and sweet notes of lavender, dipped in lavender flavored and colored icing.
This post is sponsored by Taylor & Colledge. All thoughts and opinions are my own. Thank you for supporting brands that make In Bloom Bakery possible!
About Lavender Earl Grey Madeleines
Madeleines are one of the prettiest things you can bake in my opinion. At first they seem intimidating to bake, but I promise after a few runs you will be a madeleine baking expert! To get the perfect "humps" there is a precise method to follow. The method is as such: beating the eggs and sugar together until the mixture is pale pale yellow and glossy. Then you sift the flour, baking soda and salt in and mix just until combined. Lastly, melted butter and heavy cream are gently folded in until combined. The batter rests in the fridge for a bit and is then piped into a madeleine mold and baked. This is the basic formula for making madeleines and if it's followed you will get perfect madeleines. From there you can add in all sorts of other flavors.
For these spring madeleines I added in dry, ground Earl Grey tea leaves and Taylor & Colledge's Lavender Paste. After they're baked they get a dip of pretty lavender icing. They are the perfect little cakes to bake this spring. Follow the steps below to achieve perfect madeleines!
Ingredients for Lavender Earl Grey Madeleines
- Flour- all purpose flour is used to make these madeleines
- Sugar- granulated sugar is used to sweeten to the madeleines and powdered sugar is used in the icing
- Eggs- a combination of whole eggs and an egg yolk are used
- Butter- unsalted butter is melted and used to
- Baking powder- used to help these madeleines rise
- Salt- helps to bring out all the flavors
- Heavy cream- just a few tablespoons are used to give the madeleine batter the best consistency
- Earl Grey tea- dry, ground Earl Grey tea is added right into the batter
- Taylor & Colledge Lavender Paste- gives these madeleines the best flavor
- Taylor & Colledge Vanilla Bean Paste– adds an extra sweet note to these madeleines
- Purple food coloring- optional but just a few drops give the icing the prettiest lavender color
How to Make Lavender Earl Grey Madeleines
For the Madeleines
Melt ½ cup + 1 tablespoon of unsalted butter and set it aside to cool slightly.
Add ⅔ cup + 2 tablespoon of granulated sugar, 2 room temperature eggs and 1 egg yolk to a large bowl. Beat the eggs and sugar on high with an electric mixer for 5-8 minutes, or until the mixture is pale yellow and shiny. This step helps to ensure the tops of the madeleines dome properly.
Next add in 1 teaspoon of vanilla and 1 ½ teaspoon of lavender paste and mix just until combined.
Cut open 3 Earl Grey tea bags and add the tea leaves to a food processor. Grind the tea to ensure no large leaves are left. In a small bowl sift together 1 cup + 2 tablespoon of all purpose flour, ¾ teaspoon of baking powder, ¼ teaspoon of salt and the tea leaves.
Slowly add the dry ingredients to the egg/sugar mixture and fold in until everything is combined.
Next pour in the cooled but still liquid butter and 2 tablespoon heavy cream and fold in just until combined. Don't over mix the batter.
Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 350 degrees. Transfer the batter to a piping bag. Brush melted butter into each madeleine mold. Pipe about 1- 1 ½ tablespoon of batter into each mold.
Bake the madeleines for 12-14 minutes until they have domed.
Remove them from the oven and let them cool in their pan for a few minutes, then transfer them to a cooling rack to completely cool.
For the Lavender Icing
While they cool make the icing by combining 2 cups of sifted powdered sugar and 3-4 tablespoon of water. The icing should be thick, but if it is still really dry with the 4 tablespoon of water, add a little more a teaspoon at a time. Then add in 1 teaspoon of lavender paste and a few drops of purple food coloring to your preference.
After they have cooled, dip each madeleine into the icing and transfer to parchment paper to let the icing set and harden. Once the icing has hardened, serve the madeleines.
Store left overs in an air tight container, but unfortunately they will only be best on day 1 of baking.
If you make these madeleines tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Double Dark Chocolate Madeleines
Strawberry White Chocolate Madeleines
Blueberry Lavender White Chocolate Tart
📖 Recipe
Lavender Earl Grey Madeleines
Ingredients
For the Madeleines
- ⅔ cup + 2 tablespoon granulated sugar
- 2 eggs + 1 yolk room temperature
- 1 teaspoon vanilla
- 1 ½ teaspoon lavender extract paste
- ¾ teaspoon baking powder
- 1 cup + 2 tablespoon all purpose flour
- 3 Earl Grey tea bags
- ¼ teaspoon salt
- ½ cup + 1 tablespoon unsalted butter
- 2 tablespoon heavy cream
For the Icing
- 2 cups sifted powder sugar
- 3-4 tablespoon water
- 1 teaspoon lavender extract paste
- 1-2 drops purple food coloring
Instructions
For the Madeleines
- Melt ½ cup + 1 tablespoon of unsalted butter and set it aside to cool slightly.
- Add ⅔ cup + 2 tablespoon of granulated sugar, 2 room temperature eggs and 1 egg yolk to a large bowl. Beat the eggs and sugar on high with an electric mixer for 5-8 minutes, or until the mixture is pale yellow and shiny. This step helps to ensure the tops of the madeleines dome properly.
- Next add in 1 teaspoon of vanilla and 1 ½ teaspoon of lavender paste and mix just until combined.
- Cut open 3 Earl Grey tea bags and add the tea leaves to a food processor. Grind the tea to ensure no large leaves are left.
- In a small bowl sift together 1 cup + 2 tablespoon of all purpose flour, ¾ teaspoon of baking powder, ¼ teaspoon of salt and the tea leaves.
- Slowly add the dry ingredients to the egg/sugar mixture and fold in until everything is combined.
- Next pour in the cooled but still liquid butter and 2 tablespoon heavy cream and fold in just until combined. Don't over mix the batter.
- Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 350 degrees. Transfer the batter to a piping bag. Brush melted butter into each madeleine mold. Pipe about 1- 1 ½ tablespoon of batter into each mold.
- Bake the madeleines for 12-14 minutes until they have domed.
- Remove them from the oven and let them cool in their pan for a few minutes, then transfer them to a cooling rack to completely cool.
For the Icing
- While they cool make the icing by combining 2 cups of sifted powdered sugar and 3-4 tablespoon of water. The icing should be thick, but if it is still really dry with the 4 tablespoon of water, add a little more a teaspoon at a time.
- Then add in 1 teaspoon of lavender paste and a few drops of purple food coloring to your preference.
- After they have cooled, dip each madeleine into the icing and transfer to parchment paper to let the icing set and harden. Once the icing has hardened, serve the madeleines.
- Store left overs in an air tight container, but unfortunately they will only be best on day 1 of baking.
I really thoroughly enjoyed this recipe. I have made it twice and it has been super well received to everyone I gave it to. My oven needed to be a bit hotter, but it was over all absolutley fantastic.
Hi, I would very much like to try this recipe but cant get any lavender paste in The Netherlands. Can it be replaced by fluid lavender extract? Thank you!
Hi Lis! Yes I think lavender extract would work just fine! 🙂
Hi:) heavy cream it’s for example 30% or 36% or less like 18%?