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Lavender Earl Grey Madeleines

5 from 5 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Course Dessert
Servings 22 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.
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