Recipe: Earl Grey Madeleines
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Earl Grey Madeleines
Makes 12 cookies
Infusing the butter with tea is a technique that cookbook author Dorie Greenspan learned from the tea masters at Mariage Freres in Paris. Adapted from her "Baking: From My Home to Yours" (Houghton Mifflin, 2006).
Although the batter can be refrigerated for up to 2 days, the madeleines should be eaten soon after they are made. They can be stored at room temperature in a tightly sealed container for 1 day. They can be frozen, well wrapped, for up to 2 months.
5 tablespoons unsalted butter, plus more for the pans
2 tablespoons loose Earl Grey tea
3/4 cup flour
1/2 teaspoon baking powder
Pinch salt
1/3 cup sugar
Finely grated zest of 1/2 lemon
2 large eggs, at room temperature
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